Cajun Seafood Rice Casserole

Main Course

Recipe courtesy of Falcon Rice Mills, Crowley

Serves 4 to 6

  • 2 cups cooked Cajun Country Medium Grain Rice
  • 5 tablespoons butter, divided
  • 8-ounce package cream cheese
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 cloves garlic, minced
  • 3 oz. fresh mushrooms, roughly chopped
  • 1 lb peeled and deveined Louisiana shrimp
  • 1 lb fresh Louisiana crabmeat
  • 3/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 cup Ritz cracker crumbs


Cajun Seafood Rice Casserole


Click image to enlarge


Preheat oven to 350˚F.

In a small saucepan, melt cream cheese and 1/2 stick butter together on low heat.

In a separate saucepan add remaining 1/2 stick butter, onion, bell pepper, garlic and mushrooms. Sauté until vegetables are tender. Add shrimp, salt, cayenne pepper and black pepper. Sauté until shrimp are pink. Add rice and cream cheese mixture; mix well. Gently spoon in crabmeat. Pour into a 3 quart casserole dish. Sprinkle with cracker crumbs. Bake until golden and bubbly, about 30 minutes. Serve hot.


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