Shrimp and Crab Casserole

Main Course

Recipe courtesy of Shrimp Country by Anna Marlis Burgard

Serves 4

Ingredients: 
  • ¼ cup diced yellow onion 
  • ¼ cup diced bell pepper (red and/ or green) 
  • Olive oil or butter for sautéing and coating the baking dish 
  • 4 cups cooked white rice 
  • ¾ cup mayonnaise 
  • ½ cup tomato sauce 
  • 12 ounces peeled and deveined medium shrimp 
  • 1 pound crabmeat, picked over to remove shells 
  • 2 tablespoons seafood boil spice 
  • 1 ½ cups seasoned bread crumbs

Shrimp and Crab Casserole

Click image to enlarge
Method: 

Preheat the oven to 350°F. In a sauté pan over medium heat, gently cook the onion and pepper in a little oil or butter until tender, about 5 minutes.

Combine the onion and pepper with the rice, mayonnaise, tomato sauce, shrimp, crab­meat, and seafood boil spice and transfer to a buttered 8-inch square baking dish; top with the bread crumbs.

Transfer to the oven and bake until browned and bubbly, 25 to 30 minutes.

 

Similar Recipes by course
Spanish Pork Tenderloin Bites My Mom's Chicken and Dumplings Champagne Chicken Grilled Chicken with Shawarma Spices Butter-Poached Shrimp Seafood Creole
Summer Shrimp Wraps Shrimp Fricassee Gnocchi with Ricotta Grilled Guajillo Chicken Steak Meuniere Simple Chicken Pot Pie

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive