Best Seafood Casserole For Those Who Dont Like Seafood Recipes

SEAFOOD CASSEROLE

Seafood Casserole image

A family favorite, this rice casserole is filled with plenty of seafood and veggies. It's hearty, homey and so easy to make. -Nancy Billups, Princeton, Iowa

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (6 ounces) long grain and wild rice
1 pound frozen crabmeat, thawed, or 2-1/2 cups canned lump crabmeat, drained
1 pound cooked shrimp, peeled, deveined and cut into 1/2-inch pieces
2 celery ribs, chopped
1 medium onion, finely chopped
1/2 cup finely chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 jar (2 ounces) diced pimientos, drained
1 cup mayonnaise
1 cup 2% milk
1/2 teaspoon pepper
Dash Worcestershire sauce
1/4 cup dry bread crumbs

Steps:

Cook rice according to package directions. Meanwhile, preheat oven to 375°., In a large bowl, combine the crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice., Transfer to a greased 13x9-in. baking dish. Sprinkle with the dry bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes.

Nutrition Facts : Calories 585 calories, Fat 34g fat (5g saturated fat), Cholesterol 209mg cholesterol, Sodium 1045mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 37g protein.

PAELLA FOR THOSE WHO DON'T LIKE SEAFOOD

Paella for Those Who Don't Like Seafood image

During my time working in Spain I have sampled quite a few paellas. I have heard that originally paella was a meal made up of leftovers. Basically you would add rice, herbs and whatever vegetables you had left from yesterday. So use this principle - choose a favourite vegetable, providing it fits in. be versatile. I've also heard, that the paellas that came from Valencia in Spain were the original ones (I guess this is subjective) and that they contained meat as opposed to seafood/shellfish which has become the norm today. Anyway, many of my friends have nearly turned down my invitation to eat paella, believing that it contained seafood. When they learn there is an alternative, they are very happily surprised and I don't know anyone who hasn't enjoyed it.

Provided by Andrew Sudron

Categories One Dish Meal

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 -8 chicken (portions and or or pork or both to suite 4 people, can be chicken breast, leg or thigh)
2 onions, chopped
1 -3 garlic clove (chopped or crushed or paste)
1 teaspoon turmeric
115 -250 g chorizo sausage, cooked (or other sausage, plain or spicy) (optional)
250 g rice (brown is nice, but does take longer)
1 liter stock (chicken or herb stock i.e. 'caldo')
4 tomatoes, peeled and chopped (or equivalent such as passata)
1 red pepper (or yellow pepper or green pepper, or all three)
1 cup peas (or any vegetable) or 1 cup carrot (or any vegetable)
salt and pepper (to season)

Steps:

Season the chicken with paprika (optional). Brown the chicken in a pan.
Move to one side.
Fry the onions until cooked (You can cook the chorizo at this point if you wish).
Add the turmeric and garlic, cooking for a couple of minutes more.
Add the chorizo/sausage and fry a little (Never boil the chorizo).
Add rice and about half of the stock. If you like a bit more spice or flavour, at this point you can add a bit of balsamic/lee and perrins, red wine/sherry etc.
Add the tomato, peppers and vegetables (save some of the peppers to garnish)
Cook on the hob or in the oven until rice is about ready, adding stock as necessary. The Spanish would never stir it again once the last ingredient has been added though. You can put in the oven and leave. Either way, you can't rush a good paella. Don't worry if the 'bottom' burns - they say it is a good sign. Personally, I don't aim to burn but don't worry if it does.
Garnish with peppers, bacon and parsley (optional).
Serve with Spanish or French bread and white wine.