We have lots of friends from up North who come down here to Florida each winter to be our of the snow and in the sun. They always love to be served fresh seafood, a green salad and pie made with just-ripened strawberries. So I always try to accommodate them...and they usually compliment the chef!
- 1/3 cup finely chopped onion
- 1/4 cup butter, cubed
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
- 1 cup half-and-half cream
- 2 cups cooked long grain rice
- 1 cup chopped cooked peeled shrimp
- 1 cup crabmeat, drained, flaked and cartilage removed
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 tablespoons lemon juice
- 1 tablespoon chopped pimientos
- 1 tablespoon minced fresh parsley
- 1 cup (4 ounces) shredded cheddar cheese, divided
- In a small saucepan, saute onion in butter. Stir in the flour, salt and pepper until blended. Gradually whisk in milk and cream. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the rice, shrimp, crab, water chestnuts, lemon juice, pimientos, parsley and 1/2 cup cheese.
- Transfer to a greased 2-1/2-qt. baking dish. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Yield: 6 servings.
Originally published as Florida Seafood Casserole in Country Extra January 1993, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Florida Seafood Casserole
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review