Shrimp and Crab Seafood Rice Casserole

8 servings Prep: 20 m Cook: 1 h 10 m Total: 1 h 30 m Intermediate
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This recipe is one of our old handwritten recipes written down from a dinner party. It’s a rich, cheesy seafood casserole layered with shrimp, crab, rice, and Swiss and cheddar cheeses in a creamy mushroom and Rotel tomato sauce—perfect for special occasions or potlucks.

Ingredients

8 servings
  • 1/4 stick of butter (2 tablespoon)
  • 1 medium onion chopped
  • 1 teaspoon garlic chopped
  • 1 rib celery chopped
  • 1 can Rotel tomatoes
  • 1 can cream of mushroom soup
  • 1 cup sliced mushrooms
  • 3/4 pound shrimp and 1/2 pound crab meat
  • 2 cups cooked rice
  • 1 package of Swiss cheese or Swiss cheese slices
  • 1 package of grated cheddar cheese or cheddar cheese
  • Breadcrumbs for topping

Step-by-Step Instructions

  1. Preheat oven to 350°F. Grease a 9x13-inch casserole dish.
  2. Sauté the butter, onion, garlic and celery over medium heat for five minutes until softened and fragrant.
  3. Add the Rotel tomatoes, cream of mushroom soup, and the sliced mushrooms.
  4. Simmer for 15 minutes, stirring occasionally.
  5. Add the shrimp and crab meat and simmer for 10 minutes until the shrimp turn pink and are just cooked through.
  6. Combine the seafood mixture with the cooked rice, stirring well.
  7. Fill the casserole dish with half of the rice and seafood mixture, spreading evenly. Layer Swiss cheese slices on top.
  8. Pour the rest of the filling over the cheese layer and top with grated cheddar cheese and a sprinkle of breadcrumbs.
  9. Bake at 350°F for about 45 minutes until bubbly and the cheese is melted and golden on top.

Common Problems and Solutions

Q: Can I use frozen shrimp and crab?

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

Q: Why is my casserole watery?

A: Make sure to simmer the sauce long enough in step 4 to thicken it slightly, and drain any excess liquid from canned ingredients. Also ensure your cooked rice isn't too wet—day-old rice works great for this.

Q: Can I make this ahead?

A: Absolutely. Assemble the casserole completely, cover tightly, and refrigerate up to 24 hours. Add 10-15 minutes to the baking time if going straight from the fridge to the oven.

Tips and Techniques

Use day-old cooked rice if possible—it’s drier and absorbs the sauce better without getting mushy. For extra flavor, season the shrimp and crab with a pinch of Cajun seasoning before adding to the sauce.

Ingredient Substitutions

  • Rotel tomatoes: 1 can diced tomatoes plus 1 small can diced green chiles
  • cream of mushroom soup: cream of celery soup or make a simple white sauce with butter, flour, and milk
  • Swiss cheese: Gruyere or provolone
  • fresh shrimp and crab: all shrimp, or add crawfish tails

Equipment Needed

  • 9x13-inch casserole dish
  • Large skillet or sauté pan
  • Wooden spoon

Historical Context

Casseroles like this became popular in South Louisiana in the mid-20th century as a way to combine the region’s abundant seafood with convenience ingredients like canned soup, making restaurant-quality flavor accessible for home cooks and potluck gatherings.