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Bayou Country Seafood Casserole Recipe
Bayou Country Seafood Casserole Recipe photo by Taste of Home

Bayou Country Seafood Casserole Recipe

Publisher Photo
Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they're used in a variety of recipes.
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 35 min. Bake: 30 min.
MAKES: 8 servings

Ingredients

  • 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
  • TOPPING:
  • 2 tablespoons butter, melted
  • 1/3 cup dry bread crumbs
  • 2 tablespoons snipped fresh parsley

Nutritional Facts

1 serving (1 each) equals 329 calories, 17 g fat (10 g saturated fat), 147 mg cholesterol, 822 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Bayou Country Seafood Casserole in Country October/November 1992, p47

Nutritional Facts

1 serving (1 each) equals 329 calories, 17 g fat (10 g saturated fat), 147 mg cholesterol, 822 mg sodium, 25 g carbohydrate, 2 g fiber, 18 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Bayou Country Seafood Casserole

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2014

I think we might be the only ones to try this that didn't really care too much for it. I can't quite put my finger on it, but this just didn't impress us. It looks like a lot of other folks have loved this recipe, so don't let my one "meh" review scare you away. It was edible...just didn't suit our tastes.

MY REVIEW
Reviewed Apr. 3, 2013

I made a few alterations and doubled the recipe, it was a hit! I omitted the bread cubes and added shredded cheddar towards the end of baking. I used imitation crab and shrimp, another time shrimp & scallops all was very good.

MY REVIEW
Reviewed Feb. 4, 2012

My family says this recipe is a keeper. I used all shrimp since that is our favorite sea food and it was delicious.

MY REVIEW
Reviewed Feb. 3, 2012

The family loved this. I used lobster, crab, and shrimp. Next time I will leave out the bread, it doesn't need it.

MY REVIEW
Reviewed Oct. 10, 2011

Fabulous! i doubled recipe for thanksgiving dinner and took KarenML's suggestion, 2lbs shrimp and 1lb scallops and omitted crab. used ritz cracker topping. the dish received rave reviews from my family. my niece said it tastes like the Outer Banks Sampler at Red Lobster. Highly Recommend this one!

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