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Shrimp & Crab Casserole (International) — Recipe | Foodgeist

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Shrimp & Crab Casserole

🍽️recipe·Internationalhard

Shrimp & Crab Casserole

Name: Shrimp & Crab Casserole
Cuisine: International
Ingredients: 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice; 1/4 cup butter, cubed; 2 celery ribs, chopped; 1 medium onion, chopped; 3 tablespoons all-purpose flour; 1-1/2 cups half-and-half cream; 1 teaspoon seafood seasoning; 3/4 teaspoon salt; 1/2 teaspoon hot pepper sauce; 1/4 teaspoon pepper; 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined; 2 cans (6 ounces each) lump crabmeat, drained; 1 cup shredded Colby-Monterey Jack cheese

Ingredients

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

1/4 cup butter, cubed

2 celery ribs, chopped

1 medium onion, chopped

3 tablespoons all-purpose flour

1-1/2 cups half-and-half cream

1 teaspoon seafood seasoning

3/4 teaspoon salt

1/2 teaspoon hot pepper sauce

1/4 teaspoon pepper

1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined

2 cans (6 ounces each) lump crabmeat, drained

1 cup shredded Colby-Monterey Jack cheese

Method

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1.
Preheat oven to 350°. Spread rice into a greased 13x9-in. 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 until thickened, 1-2 minutes. 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. 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.