Louisiana Shrimp Casserole Recipe photo by Taste of Home
Louisiana Shrimp Casserole
TOTAL TIME: Prep: 35 min. Bake: 25 min.
YIELD: 8 servings.
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, like in this Louisiana Shrimp Casserole recipe. —Ethel Miller, Eunice, Louisiana
Ingredients
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6 tablespoons butter
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1 medium onion, chopped
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1 medium green pepper, chopped
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1 celery rib, chopped
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1 garlic clove, minced
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1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
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1 pound uncooked shrimp (31-40 per lb.), peeled and deveined
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1-1/2 cups cooked rice
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2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
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4 slices day-old bread, cubed
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3/4 cup half-and-half cream
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1/4 cup chopped green onion tops
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Dash cayenne pepper
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TOPPING:
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2 tablespoons butter, melted
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1/3 cup dry bread crumbs
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2 tablespoons snipped fresh parsley
Directions
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1.
Preheat oven to 375°. Heat butter in a large skillet over medium heat; add onion, green pepper and celery. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, about 10 minutes, stirring occasionally. Stir in rice, crab, bread cubes, cream, onion tops and seasonings.
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2.
Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, until heated through, 25-30 minutes.
Nutrition Facts
1 each: 329 calories, 17g fat (10g saturated fat), 147mg cholesterol, 822mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 18g protein.
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