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Shrimp and Crab-Meat CasseroleMain Dishes & Casseroles
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Submitted by Todd Meche
Church Point, LA
on Thursday, August 12, 2010
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| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 1 hour, 0 minutes |
| Ready In: | 1 hour, 30 minutes |
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My friend Todd lives in a small Cajun town called Church Point La. Church Point is a town in Acadia Parish, Louisiana, United States. St. Landry Hospital, has organized an annual Buggy Festival, held in Church Point on the first weekend in June. The town was chosen because residents had used buggies as their main means of transportation until the early 1950s, earning Church Point the nickname "Buggy Capital of the world" in 1927. The town now proudly calls itself the "Cajun Music Capital of the World," based on "having the greatest number of professional Cajun musicians of any place on earth." A different Cajun musician is honored each year on Cajun Day, the second Sunday in November. The most celebrated town for Mardi Gras it is famous for the Courir de Mardi Gras. |
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| Ingredients |
| 4 cans 4 oz shrimp or 1 pound fresh shrimp |
2 cans 4oz white crabmeat |
| 1 can cream of onion |
1 can cream of mushroom |
| 1 bag 6oz shredded cheese |
2 3/4 cup water |
| 2 cups raw rice |
1 cup each of onion, bell pepper, & celery chopped |
| 1 stick butter |
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| | | Directions | | Chop the onion, bell pepper, celery; saute in butter until tender. Add the cream of mushroom and cream of onion and cook 5 to 10 minutes. Stir in the cheese, shrimp and crab meat and blend well. Add the 2 3/4 cups water; stir and add the 2 cups raw rice. Mix well, cover with foil and bake at 350 degrees in the oven for one hour. |
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