Seafood Casserole Recipe
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Category: |
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Ingredients: |
Ingredients: 4 cups cooked long grain and wild rice (2 packages, ready-to-serve)
¼ cup butter, cubed
celery, chopped
1 medium onion, chopped
3 tbsp all-purpose flour
1½ cup half-and-half cream
1 tsp seafood seasoning
¾ tsp salt
½ tsp hot pepper sauce
¼ tsp pepper
1½ lbs uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese
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Directions: |
Directions:Preheat oven to 350°. Spread rice into a greased 9x13" baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake covered until shrimp turn pink, 40-45 minutes. Let stand 5 minutes.
To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
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Personal
Notes: |
Personal
Notes: Gramps loved this casserole. Got this from Skipper Hopkins, our cousin in Brunswick, Georgia, who ran a fish camp. We visited when I was young and his fresh seafood casserole is legendary. He swore never to give the recipe, so we are lucky Nan found it among Granny's things. He loved Granny and must have shared it with her.
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