Shrimp and Crab-Meat Casserole

8 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (6)
My friend Todd lives in a small Cajun town called Church Point La. Church Point is a town in Acadia Parish, Louisiana. 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. This one-pot casserole combines fresh shrimp, white crabmeat, rice, and the Cajun trinity in a creamy, cheesy bake.

Ingredients

8 servings
  • 1 pound fresh shrimp
  • 1/2 pound white crabmeat
  • 1 can cream of onion
  • 1 can cream of mushroom
  • 1 (6oz) bag shredded cheese
  • 2 3/4 cup water
  • 2 cups raw rice
  • 1 cup each of onion, bell pepper, & celery chopped
  • 1 stick butter

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. Chop the onion, bell pepper, and celery (the Cajun trinity); sauté in butter over medium heat until tender, about 8-10 minutes.
  3. Add the cream of mushroom and cream of onion and cook 5 to 10 minutes, stirring occasionally.
  4. Stir in the shredded cheese until melted, then add the shrimp and crab meat and blend well.
  5. Add the 2 3/4 cups water and stir well, then add the 2 cups raw rice and mix thoroughly.
  6. Pour mixture into a greased 9x13-inch casserole dish, cover tightly with foil, and bake at 350 degrees for 1 hour, or until rice is tender and liquid is absorbed.
  7. Let rest 5-10 minutes before serving.

Common Problems and Solutions

Q: Why is my rice undercooked or crunchy?

A: Make sure you're using exactly 2 3/4 cups water and covering the dish tightly with foil. If your oven runs hot, check at 50 minutes. The rice needs steam to cook properly, so don't peek too early or the steam will escape.

Q: Can I use frozen shrimp and crab?

A: Yes, but thaw completely and drain well before using. Frozen seafood releases extra moisture that can make the casserole watery. Pat dry with paper towels before adding to the mixture.

Q: The casserole seems dry—what happened?

A: You may need to add a bit more water (up to 3 cups total) depending on your rice variety. Long grain rice typically needs the full amount. Check at 45 minutes and add 1/4 cup water if it looks dry, then re-cover.

Tips and Techniques

For best results, use fresh Gulf shrimp and lump white crabmeat. The casserole can be assembled ahead of time and refrigerated—just add 10-15 minutes to the baking time if starting from cold. If the top is browning too quickly, keep the foil on for the entire baking time.

Ingredient Substitutions

  • white crabmeat: imitation crab or additional shrimp
  • cream of onion soup: cream of celery soup
  • fresh shrimp: frozen shrimp, thawed and drained
  • white rice: brown rice

Equipment Needed

  • 9x13-inch casserole dish
  • Large skillet or sauté pan
  • Aluminum foil
  • Knife and cutting board

Historical Context

Church Point, Louisiana earned its nickname as the “Buggy Capital of the World” in 1927, but today it’s known as the “Cajun Music Capital of the World.” This casserole represents the practical, community-focused cooking style of rural Acadia Parish—one dish that feeds many, using fresh seafood from nearby waters.