Shrimp and Crab Casserole II

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2:0 h
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Sometimes you just don’t have fresh or frozen shrimp on hand and are hungry for a seafood casserole. This will work for you using canned shrimp and crabmeat.


  • 2 cups rice
  • 1/2 cup water
  • 1 bell pepper, chopped
  • 1 bunch green onions, chopped
  • 1/2 stick margarine or butter
  • 1 (10 oz) can cream of onion
  • 1 (10 oz) can cream of celery
  • 2 (4 oz) cans shrimp
  • 1 (6 oz) can crabmeat
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne


Step 1

Wash rice well.

Step 2

Melt the butter/margarine and stir in the rice (but do not brown) in a medium skillet. Add the bell pepper and onions and sauté.

Step 3

In the same skillet add the water, soups, seasonings and seafood. Note you may need to add a small amount of salt. I generally do not.

Step 4

Place in a greased casserole dish, cover and bake at 350 degrees for 1 1/2 to 2 hours until rice is completely cooked. Stir halfway through the cooking process and towards the end.

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Breaux Bridge, Louisiana Louisiana
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