LOUISIANA SHRIMP CASSEROLE

Louisiana Shrimp Casserole image

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

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 19

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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

Steps:

Preheat oven to 375°. Heat large skillet over medium heat; add onion, green pepper and celery in butter. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, 10 minutes, stirring occasionally. 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 until heated through, 25-30 minutes.

Nutrition Facts : Calories 329 calories, Fat 17g fat (10g saturated fat), Cholesterol 147mg cholesterol, Sodium 822mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.