Throwback Thursday: Cajun Crab & Shrimp Casserole

Since I have returned to the U.S. I have been craving hearty, spicy meals. I immediately had to get Mexican food when I got to New York City and have been craving it constantly. Unfortunately the fact that I have gained over 5 pounds during my three weeks abroad means that I need to get going on a health kick for summer. Today I ran while watching the Food Network and drooling over comfort food. I feel like I am kind of doing the same thing here by posting a delicious hearty casserole recipe for you to drool over as well.

This seafood casserole has it all- spice, zest and creaminess- all packed into a one-dish meal. I love casseroles because they are so easy to make and include everything for your meal all in one.  Enjoy!

Cajun Crab & Shrimp Casserole
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 pound shrimp (peeled and deveined)
  • ½ pound chunk crabmeat
  • ¼ cup butter
  • 1 small red onion, chopped
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped green bell pepper
  • 4 garlic cloves, minced
  • 3 roma tomatoes
  • 2 tablespoons lemon juice
  • 1½ teaspoons salt
  • 1 (10¾-ounce) can cream of shrimp soup (cream of celery can be used as a substitute)
  • ½ cup white wine
  • 1 tablespoon soy sauce
  • ½ teaspoon cayenne pepper
  • 3 cups cooked long-grain rice
  • ½ cup grated Parmesan cheese
  • quartered lemon slices (for garnish)
  • fresh flat-leaf parsley sprigs (for garnish)
  1. Preheat oven to 350F. Melt butter in large skillet over medium-high heat. Add onion and peppers and sauté until tender (5-7 minutes).
  2. Add garlic, and sauté 1 minute.
  3. Add lemon juice and salt and sauté for 5 minutes.
  4. Add shrimp and sauté until shrimp turn pink (about 1-2 minutes per side).
  5. Stir in soup, wine, soy sauce, and cayenne pepper.
  6. Add rice, tomatoes, and crab and mix until blended.
  7. Pour into a lightly greased 11x7-inch baking dish. Sprinkle evenly with Parmesan cheese.
  8. Bake at 350F until casserole is bubbly and cheese is lightly browned (15-20 minutes)
  9. Garnish with lemons and parsley and serve.
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14 Responses to Throwback Thursday: Cajun Crab & Shrimp Casserole

  1. RavieNomNoms says:

    Oh man, I am all over this casserole! That looks absolutely stunning and TOTALLY in my wheelhouse.

  2. Michelle O says:

    YUM! My mouth is watering. Wish I could have this for lunch.

  3. 5 pounds means you had a great time! This casserole looks simply wonderful!

  4. Savour the Senses says:

    haha I had an amazing time! I am writing up an update as we speak.

  5. demonangel says:

    I know what you mean about the weight gain. I too need to start working out. I hope you had a wonderful trip abroad. This recipe looks delicious. I can’t wait to try it out:0

  6. Caroline says:

    Oh my gosh, yum! This casserole looks divine. Mexican food would be the first thing I’d want to eat as well if I were abroad for months!

  7. Christine says:

    Glad you had a wonderful time. Casserole looks great.

  8. Sandra says:

    Gorgeous picture. Welcome back!

  9. mmmm crab and shrimp! Oh my, this casserole sounds fantabulous!

  10. Crab and shrimp together sounds amazing! Love all the flavors too!

  11. Anne says:

    What a gorgeous casserole! I think this will be a fast summer favorite in my house! Great recipe! : )

  12. Oooh this looks yummy- I dont think ive never seen a casserole with shrimp in it before!

  13. Alana says:

    This looks AH-MAZING. I <3 crab so much.

  14. kita says:

    ohhh my goodness this looks like every bite of deliciousness I need right now. I love Cajun and casseroles – win win!