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Friday, April 19, 2013

Bayou Country Seafood Casserole

Bayou Country Seafood Casserole Recipe

1 medium onion, chopped
1 medium green pepper, chopped
1 celery rib, chopped
6 tablespoons butter
1 garlic clove, minced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 pound uncooked shrimp, peeled and deveined
1-1/2 cups cooked rice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
4 slices day-old bread, cubed
3/4 cup half-and-half cream
1/4 cup chopped green onion tops
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
2 tablespoons butter, melted
1/3 cup dry bread crumbs
2 tablespoons snipped fresh parsley
In a large skillet, saute the onion, green pepper and celery in butter until tender. Add garlic; cook 1 minute longer. Add soup and shrimp; cook and stir over medium heat 10 minutes or until shrimp turn pink. Stir in the rice, crab, bread cubes, cream, onion tops and seasonings.
Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake uncovered at 375° for 25-30 minutes or until heated through. Yield: 8 servings.


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