Shrimp and Crab Casserole II

8 servings Prep: 15 m Cook: 2 h Total: 2 h 15 m Beginner
5.0/5 (1)
Sometimes you just don’t have fresh or frozen shrimp on hand and are hungry for a seafood casserole. This pantry-friendly version uses canned shrimp and crabmeat with rice, bell pepper, and green onions baked in a creamy sauce.

Ingredients

8 servings
  • 2 cups rice
  • 1/2 cup water
  • 1 bell pepper, chopped
  • 1 bunch green onions, chopped
  • 1/2 stick margarine or butter
  • 1 (10 oz) can cream of onion soup
  • 1 (10 oz) can cream of celery soup
  • 2 (4 oz) cans shrimp
  • 1 (6 oz) can crabmeat
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne
  • Salt to taste (optional)

Step-by-Step Instructions

  1. Preheat oven to 350°F and grease a casserole dish.
  2. Wash rice well and drain.
  3. Melt the butter or margarine in a medium skillet over medium heat. Stir in the rice (but do not brown), then add the chopped bell pepper and green onions and sauté for 3-4 minutes until vegetables are softened.
  4. Add the water, cream of onion soup, cream of celery soup, black pepper, cayenne, drained canned shrimp, and crabmeat to the skillet. Stir to combine. Taste and add a small amount of salt if desired (the canned seafood and soups usually provide enough salt).
  5. Transfer mixture to the greased casserole dish, cover with lid or foil, and bake at 350°F for 1 1/2 to 2 hours until rice is completely cooked and tender. Stir halfway through the cooking process and again towards the end to ensure even cooking.
  6. Let rest for 5 minutes before serving.

Common Problems and Solutions

Q: Why is my rice still crunchy after baking?

A: Make sure the casserole is tightly covered during baking so steam doesn't escape. If your rice is still firm after 2 hours, add 1/4 cup more water, re-cover, and continue baking for 15-20 minutes.

Q: Can I use fresh seafood instead of canned?

A: Absolutely! Use 1 pound peeled shrimp and 6-8 oz lump crabmeat. Add them in the last 30-45 minutes of baking so they don't overcook.

Tips and Techniques

Drain the canned shrimp and crabmeat well before adding to avoid excess liquid that can make the casserole watery. If you like more vegetables, add diced celery along with the bell pepper for extra flavor.

Ingredient Substitutions

  • cream of onion soup: cream of mushroom soup
  • canned shrimp: 1 pound fresh peeled shrimp
  • canned crabmeat: 6-8 oz fresh lump crabmeat
  • white rice: parboiled or converted rice

Equipment Needed

  • Medium skillet
  • Casserole dish with lid or foil
  • Wooden spoon for stirring

Historical Context

Casseroles like this became Louisiana kitchen staples when canned goods made seafood accessible year-round, even when trips to the coast weren’t possible.