Shrimp & Crab Casserole
This hearty dish brings together shrimp and crab in a creamy sauce, nestled atop wild rice and crowned with a melted cheese layer, perfect for family gatherings or special occasions.
Ingredients
- 1/2 teaspoon hot pepper sauce
- 1 cup shredded Colby-Monterey Jack cheese
- 1-1/2 pounds raw shrimp 31–40 count per pound, peeled and deveined
- 3/4 teaspoon salt
- 1/4 cup butter cubed
- 2 ribs celery finely chopped
- 1 medium onion diced
- 2 cans 6 ounces each lump crabmeat, drained
- 1 teaspoon seafood seasoning
- 1-1/2 cups half-and-half cream
- 2 packages 8.8 ounces each pre-cooked long grain and wild rice
- 3 tablespoons all-purpose flour
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish and evenly distribute the rice in the bottom. In a large skillet over medium-high heat, melt the butter, then sauté the chopped celery and onion until softened, approximately 6 to 8 minutes. Stir in the flour and cook briefly until incorporated. Gradually whisk in the half-and-half, continuing to stir until the mixture reaches a boil and thickens, about 1 to 2 minutes. Incorporate the seafood seasoning, salt, pepper, and hot pepper sauce into the sauce mixture. Gently fold in the shrimp and drained crabmeat until well combined. Pour this seafood mixture evenly over the rice. Top with the shredded cheese. Cover the dish and bake for 40 to 45 minutes or until the shrimp are fully cooked and pink. Allow the casserole to rest for 5 minutes before serving.
Notes
For advance preparation, assemble the casserole as directed, allowing the sauce to cool slightly before incorporating the seafood. Cover and refrigerate overnight. When ready to bake, let the dish sit at room temperature for 30 minutes and then proceed with baking as instructed.