Amy's Seafood Casserole

6 servings Prep: 20 m Cook: 30 m Total: 50 m Intermediate
This Louisiana seafood casserole combines shrimp, crab, and crawfish with cream cheese, rice, and a buttery Ritz cracker topping. My family loves it and asks me to make it all the time—it’s comfort food at its finest.

Ingredients

  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 stalk celery, chopped
  • 2-3 green onions (scallions), chopped
  • 1 pound crab meat
  • 1 pound shrimp, peeled and deveined
  • 1 pound crawfish tails
  • 2 cups cooked rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 sleeve Ritz crackers, crumbled
  • 1 package (8 oz) cream cheese
  • 1 cup shredded cheese (cheddar or monterey jack)
  • 1/2 stick butter (4 tablespoons)

Step-by-Step Instructions

  1. Preheat oven to 350°F. Cook rice according to package directions and set aside.
  2. Melt butter in large skillet or deep pot (a Magnalite pot works well).
  3. Add onions, bell pepper, celery, and green onions and sauté for 5-7 minutes until onions are translucent.
  4. Add all seafood (shrimp, crab, and crawfish) and sauté for 3-4 minutes until shrimp turn pink, then stir in cream of mushroom soup.
  5. Continue cooking for about 2 minutes, then add cream cheese, stirring until completely melted and smooth.
  6. Pour seafood mixture into a greased 9x13 inch casserole dish.
  7. Spread cooked rice evenly over the seafood mixture, then crumble Ritz crackers on top and cover with shredded cheese.
  8. Bake for 20-25 minutes until cheese on top is melted and bubbly. Let cool for 2-3 minutes before serving.

Common Problems and Solutions

Q: Can I use frozen seafood?

A: Yes, just thaw completely and drain well before using. Pat dry with paper towels to remove excess moisture so the casserole doesn't get watery.

Q: My casserole turned out soupy. What happened?

A: This usually means the seafood released too much liquid. Make sure to drain thawed seafood well, and don't skip sautéing the seafood before adding the soup—this helps cook off excess moisture.

Q: Can I make this ahead?

A: You can assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if starting from cold.

Tips and Techniques

Use a heavy pot like cast iron or Magnalite for even heat distribution when sautéing. The cream cheese melts more smoothly if you cut it into cubes before adding. Make sure your rice is fully cooked before assembling—undercooked rice won’t finish cooking in the oven.

Ingredient Substitutions

  • crawfish tails: additional shrimp or lump crab meat
  • cream of mushroom soup: cream of celery soup or make a simple white sauce with butter, flour, and milk
  • Ritz crackers: buttery round crackers or seasoned breadcrumbs
  • cream cheese: 8 oz sour cream mixed with 2 tablespoons flour

Equipment Needed

  • Large skillet or heavy-bottomed pot (Magnalite recommended)
  • 9x13 inch casserole dish
  • Mixing spoon
  • Knife and cutting board

Historical Context

Louisiana seafood casseroles became popular in the mid-20th century as a way to stretch precious seafood to feed a crowd. The addition of cream cheese and Ritz crackers reflects the influence of American convenience foods on traditional Cajun cooking.