Bayou Country Seafood Casserole |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes. Ingredients:
1 medium onion, chopped |
1 medium green pepper, chopped |
1 celery rib, chopped |
6 tablespoons butter |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 pound uncooked shrimp, peeled and deveined |
1-1/2 cups cooked rice |
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
4 slices day-old bread, cubed |
3/4 cup half-and-half cream |
1/4 cup chopped green onion tops |
1/2 teaspoon salt |
1/4 teaspoon pepper |
dash cayenne pepper |
topping: |
2 tablespoons butter, melted |
1/3 cup dry bread crumbs |
2 tablespoons snipped fresh parsley |
Directions:
1. In a large skillet, saute the onion, green pepper and celery in butter until tender. Add garlic; cook 1 minute longer. Add soup and shrimp; cook and stir over medium heat 10 minutes or until shrimp turn pink. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings.
2. Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered at 375° for 25-30 minutes or until heated through. Yield: 8 servings.
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