Published: by Absolutely Recipes, in the Fish & Seafood recipes category.

Shrimp & Crab Casserole Recipe.

Ingredients:

2 packages (88 ounces each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 TBSPs all-purpose flour
1-1/2 cups half-and-half cream
1 TSP seafood seasoning
3/4 TSP salt
1/2 TSP hot pepper sauce
1/4 TSP pepper
1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
2 cans (6 ounces each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese

Recipe Instructions:

Preheat oven to 350 degrees.
Spread rice into a greased 13x9" baking dish.
In a large skillet, heat butter over medium-high heat.
Add celery and onion; cook and stir until tender, 6-8 minutes.
Stir in flour until blended; gradually whisk in cream.
Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.

Stir in seafood seasoning, salt, pepper sauce and pepper.
Fold in shrimp and crab.
Spoon over rice.
Sprinkle with cheese.
Bake, covered, until shrimp turn pink, 40-45 minutes.
Let stand 5 minutes.

To Make Ahead: Can be made a day in advance.
Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab.
Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake as directed.

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