Brenda’s Seafood Casserole2004-09-29
- Course: Main Dishes
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 60m
- Add to Recipe Box
If you have lived, fish or hunted in South Louisiana, you know that seafood and wild game abound. 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.
- 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)
In a medium heavy duty pot or Teflon coated pan, saute' the onions, bell pepper, & celery in margarine/butter.
Add soup, seafood, rice bread & hot water. Season to taste; remember your mushroom soup already has a fair amount of salt.
Stir and cook over medium heat about 8 to l0 minutes or until the seafood is cooked.
Pour in 2 quart casserole dish sprayed with Pam and top with bread crumbs.
Bake covered at 350 degrees for about 30-35 minutes.