This recipe comes from Walt who has worked at Woodman’s for over 23 years! He met his wife in the Woodman’s Dairy Department 20+ years ago and currently holds down a position in the warehouse at our Janesville, WI.
The namesake of this recipe comes from Walt’s aunt who lives near the gulf of Mexico in Alabama.
Bakery Items: 1/2 container Italian bread crumbs
Produce Items: 1 large white onion, 1 bell pepper, 2 ribs celery
Meat Items: 2# frozen shrimp (peeled & deveined, tail off)
Dairy Items: 8 oz cream cheese, 1 stick + 2 Tbsp butter/margarine, 1 small pkg shredded cheddar cheese
Spices: 1 Tbsp garlic salt, 1/2 tsp red pepper (cayenne)
Canned Items: 1 can cream of mushroom soup, 1# crab meat (can be pre-cooked, claw meat, or canned), 1 large can mushrooms, sliced & drained
Boxed Items: 3/4 cup instant rice
Other Items: 1/2 tsp tabasco sauce
Melt (microwave or double boiler):
8 oz cream cheese
1 stick butter/margarine
2 Tbsp butter
2# shrimp (peeled & deveined, tail off)
1 large white onion, chopped
1 bell pepper, chopped
2 ribs celery, chopped
Combine both parts into large bowl.
Add to above & mix lightly:
1 can cream of mushroom soup
1 large can mushrooms, sliced & drained
1# crab meat (can be pre-cooked, claw meat, or canned)
3/4 cup instant rice
1 Tbsp garlic salt
1/2 tsp tabasco sauce
1/2 tsp red pepper (cayenne)
Pour into greased 9X13 pyrex dish or cake pan.
1/2 container Italian bread crumbs
1 small pkg shredded cheddar cheese
Bake at 350 degrees for 20 to 30 minutes. Serves 12.
Hopefully everyone enjoyed Walt’s recipe as much as we did. Stay tuned for more recipes to come in the future.
~Folks at Woodman’s