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Cajun Crab & Shrimp Casserole

Servings: 6

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1/2 pound chunk crabmeat
  • 1/4 cup butter
  • 1 small red onion chopped
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1/2 cup chopped green bell pepper
  • 4 garlic cloves minced
  • 3 roma tomatoes
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons salt
  • 1 10 3/4-ounce can cream of shrimp soup (cream of celery can be used as a substitute)
  • 1/2 cup white wine
  • 1 tablespoon soy sauce
  • 1/2 teaspoon cayenne pepper
  • 3 cups cooked long-grain rice
  • 1/2 cup grated Parmesan cheese
  • quartered lemon slices for garnish
  • fresh flat-leaf parsley sprigs for garnish

Instructions

  • Preheat oven to 350F. Melt butter in large skillet over medium-high heat. Add onion and peppers and sauté until tender (5-7 minutes).
  • Add garlic, and sauté 1 minute.
  • Add lemon juice and salt and sauté for 5 minutes.
  • Add shrimp and sauté until shrimp turn pink (about 1-2 minutes per side).
  • Stir in soup, wine, soy sauce, and cayenne pepper.
  • Add rice, tomatoes, and crab and mix until blended.
  • Pour into a lightly greased 11x7-inch baking dish. Sprinkle evenly with Parmesan cheese.
  • Bake at 350F until casserole is bubbly and cheese is lightly browned (15-20 minutes)
  • Garnish with lemons and parsley and serve.