Shrimp, Crabmeat and Rice Casserole

6 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Beginner
5.0/5 (3)
Great easy dish for any family gathering or party. This shrimp and crab rice casserole bakes in a foil bag, keeping all the flavors and moisture sealed in while the seafood steams to perfection with butter and Cajun seasonings.

Ingredients

6 servings
  • 1 lb shrimp, cut in pieces
  • 1 lb claw or lump crab meat
  • 4½ cups rice, cooked
  • 2 onions, finely chopped
  • 1 bell pepper, finely chopped
  • 1 bunch green onions (scallions), finely chopped
  • 1 stick butter (8 tablespoons or 113g)
  • Tony Cachere's or Cajun seasoning to taste

Step-by-Step Instructions

  1. Preheat oven to 375°F.
  2. Sauté onions and bell pepper with 1/2 stick of butter in a large skillet over medium heat until softened, about 7-10 minutes.
  3. In a separate bowl, mix shrimp and crab meat together and season well with Tony’s Creole seasoning or your favorite Cajun seasoning.
  4. In a large bowl, combine the sautéed vegetables, seasoned seafood, green onions, and cooked rice. Mix well.
  5. Make an aluminum foil bag with heavy duty foil, or purchase a foil bag. Pour the mixture into the bag and add the other 1/2 stick butter that has been cut into small pieces, distributing throughout.
  6. Seal bag well, making sure there are no gaps or tears. Place the sealed bag on a baking sheet and place into the preheated 375°F oven.
  7. Bake for 45 minutes. The foil bag will puff up as it steams inside.
  8. Carefully open the bag (watch out for hot steam) and serve with your favorite vegetable.

Common Problems and Solutions

Q: Can I use a casserole dish instead of a foil bag?

A: Yes, but cover it tightly with foil to trap the steam. The foil bag method is preferred because it seals in moisture better, but a covered casserole dish at 350°F for 45-50 minutes will work. You may need to add a splash of chicken stock to keep it moist.

Q: My foil bag leaked in the oven. What happened?

A: Make sure you're using heavy-duty aluminum foil and that you've sealed all the edges by folding them over several times. Place the bag on a rimmed baking sheet to catch any leaks. If using a store-bought foil bag, follow the package sealing instructions carefully.

Q: Can I prep this ahead of time?

A: Absolutely! Assemble everything in the foil bag and refrigerate for up to 4 hours before baking. Add 5-10 minutes to the baking time if putting it in the oven cold from the fridge.

Tips and Techniques

Season generously—the rice will absorb a lot of the seasoning, so don’t be shy with the Tony’s or Cajun seasoning. Also, make sure your rice is fully cooked before mixing; it won’t cook much more in the oven, just heat through and absorb flavors. Place the foil bag on a baking sheet before putting it in the oven to catch any potential leaks and make it easier to handle.

Ingredient Substitutions

  • shrimp and crab: all shrimp or all crab
  • Tony Cachere's seasoning: any Cajun or Creole seasoning blend
  • butter: margarine or olive oil
  • cooked white rice: cooked brown rice or dirty rice

Equipment Needed

  • Large skillet for sautéing
  • Heavy-duty aluminum foil or foil roasting bag
  • Rimmed baking sheet
  • Large mixing bowl