Seafood Casserole (Rice Cooker)

6 servings Beginner
Seafood Casserole (Rice Cooker)
A great and easy way to prepare a classic Louisiana seafood dish right in your rice cooker! Just combine shrimp, oysters, crab, rice, and seasonings, press the button, and let the rice cooker do all the work for this one-pot meal.

Ingredients

  • 1 lb peeled shrimp, chopped
  • 1 pint oysters (liquid drained)
  • 1 (6 oz) can crab meat or 1/2 cup fresh
  • 3/4 (10 oz) can Campbell's beef broth
  • 1/2 stick (4tbsp) butter
  • 1 onion, chopped fine
  • 1 bell pepper, chopped fine
  • 1 1/8 cup or 1 1/2 rice cooker cups uncooked rice
  • 1/2 cup green onions, chopped fine
  • Red or black pepper to taste

Step-by-Step Instructions

  1. Combine all seafood, broth, butter, onion, bell pepper, and rice in rice cooker and stir well. Add red or black pepper to taste. (Dish can be made with one, two, or all the seafood listed.)
  2. Set the cook button on and let it cook. When the bell goes off, stir and dinner is done.
  3. Wait 10 minutes before removing lid to allow the rice to finish steaming and absorb any remaining liquid.

Common Problems and Solutions

Q: Can I use frozen seafood?

A: Yes, just make sure to thaw and drain it well first. Excess water will throw off the rice-to-liquid ratio and you'll end up with mushy rice.

Q: My rice came out mushy, what happened?

A: The oysters and seafood release liquid as they cook. Make sure to drain the oysters well, and you can reduce the broth slightly if using very wet seafood.

Tips and Techniques

The 10-minute resting time after the cooker clicks off is crucial—don’t skip it. This allows the rice to finish steaming and the seafood flavors to meld together.

Ingredient Substitutions

  • beef broth: chicken broth or seafood stock
  • oysters: use all shrimp or all crab

Equipment Needed

  • Rice cooker (any standard home rice cooker)