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Shrimp and Crab Casserole IIMain Dishes & Casseroles
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Submitted by Linda Thibodeaux
on Thursday, July 22, 2004
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 30 minutes |
| Ready In: | 2 hours, 0 minutes |
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In the olden days, fresh seafood was not always available or was the abilty to freeze seafood around. Our parents would turn to canned shrimp off the grocer's shelf.
Sometimes you just do not have fresh or frozen shrimp on hand and are hungry for a seafood casserole. This will work for you using canned shrimp and crabmeat. |
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| Ingredients |
| 2 cups rice |
1/2 cup water |
| 1 bell pepper chopped |
1 bunch green onions chopped |
| 1/2 stick oleo, margarine or butter |
1 can cream of onion |
| 1 can cream of celery |
2 cans shrimp |
| 1 can crabmeat |
1/2 tsp black pepper (or more) |
| 1/4 tsp cayenne (or more) |
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| | | Directions | Wash rice well - melt the butter/oleo and stir in but do not brown in a medium skillet. Add the bell pepper and onions and saute'. 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.
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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