Brenda's Seafood Casserole

8 servings Prep: 15 m Cook: 45 m Total: 1 h Beginner
4.0/5 (1)
If you have lived, fish or hunted in South Louisiana, you know that seafood and wild game abound. This easy seafood casserole combines fresh crabmeat, shrimp or crawfish with rice, the Cajun holy trinity, and cream of mushroom soup for a comforting one-dish meal. Most Cajun children know how to catch shrimp by throwing a cast net while standing ankle deep in Rockefeller Refuge waters or the waters of Rutherford Beach. Because of its unique location, Rockefeller Wildlife Refuge near Cameron, Louisiana is one of the most important wildlife areas in the United States. Another method to catch seafood is to run a sane (a long and wide type of casting net) along the beaches ocean floor standing waist deep in the waters while patiently pulling in today’s dinner or tomorrow’s crab stew.

Ingredients

8 servings
  • 1 stick margarine or butter
  • 1 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 1 pound fresh crabmeat, shrimp or crawfish
  • 2 1/2 cup cooked rice
  • 3 slices bread soaked in milk
  • 1/2 cup hot water
  • 1 can cream of mushroom soup
  • bread crumbs
  • Cajun seasonings to taste
  • 1 tsp garlic powder (optional)

Step-by-Step Instructions

  1. In a medium heavy duty pot or Teflon coated pan, sauté the onions, bell pepper, and celery in margarine/butter until softened, about 5-7 minutes.
  2. Add soup, seafood, cooked rice, bread soaked in milk, and hot water. Season to taste; remember your mushroom soup already has a fair amount of salt.
  3. Stir and cook over medium heat about 8 to 10 minutes or until the seafood is cooked through.
  4. Pour mixture into a 2 quart casserole dish sprayed with cooking spray and top with bread crumbs.
  5. Bake covered at 350°F for about 30-35 minutes until bubbly and heated through.

Common Problems and Solutions

Q: Should I use cooked or uncooked rice?

A: Use cooked rice (2 1/2 cups cooked, which is about 3/4 to 1 cup uncooked). The rice just needs to be warmed through and combined with the other ingredients, not fully cooked in the casserole.

Q: Can I mix different types of seafood?

A: Absolutely! Feel free to combine crabmeat, shrimp, and crawfish in the same dish. Just make sure the total amount equals about 1 pound.

Q: Why does my casserole come out watery?

A: Make sure your seafood is well-drained and don't add extra liquid beyond the 1/2 cup hot water. The bread soaked in milk should be squeezed out slightly before adding.

Tips and Techniques

The bread soaked in milk acts as a binder and gives the casserole a creamy texture. Don’t skip this ingredient—it’s what makes the dish come together. For extra richness, use real butter instead of margarine.

Ingredient Substitutions

  • cream of mushroom soup: cream of celery or cream of chicken soup
  • fresh crabmeat, shrimp or crawfish: frozen seafood, thawed and drained well
  • bread soaked in milk: 1/2 cup breadcrumbs mixed with 1/4 cup milk

Equipment Needed

  • heavy duty pot or large skillet
  • 2 quart casserole dish
  • aluminum foil

Historical Context

Casseroles became popular in Cajun cooking as a way to stretch fresh seafood catches to feed large families, combining rice and vegetables with the day’s catch. This style of cooking reflects both French influence and Southern American comfort food traditions.