Bayou Seafood Casserole
From maureenlaw 13 years ago
- 60 to make
- Serves 8
You can use almost any shellfish in this casserole, but I like the shrimp, scallop combination. The original recipe calls for crab. If you can get fresh crab, by all means use it.
Ingredients
- 1 medium onion, chopped shopping list
- 1 medium green pepper, chopped shopping list
- 1 celery rib, chopped shopping list
- 1 garlic clove, minced shopping list
- 6 T butter shopping list
- 1 can cream of mushroom soup, undiluted shopping list
- 1 pound uncooked shrimp, peeled and devained shopping list
- 1 lb bay scallops shopping list
- 1/2 lb cooked andouille sausage, cut into chunks (optional) shopping list
- 1 1/2 cups cooked rice shopping list
- 4 slices day-old bread, cubed shopping list
- 3/4 cup half and half shopping list
- 1/4 cup chopped green onion tops shopping list
- 1/2 t salt shopping list
- 1/4 t pepper shopping list
- Dash cayenne pepper shopping list
- TOPPING: shopping list
- 2 T butter, melted shopping list
- 1/3 cup dry bread crumbs shopping list
- 2 T snipped fresh parsley shopping list
How to make it
- In a large skillet, saute onion, green pepper, celery and garlic in butter until tender
- Add soup, shrimp, scallops and cook and stir over medium heat 10 minutes or until shrimp turn pink and scallops are done
- Stir in rice, bread cubes, cream, onion tops and seasonings
- Spoon into a greased 2 qt. baking dish
- Combine topping ingredients and sprinkle over casserole
- Bake uncovered at 375 for 25-30 minutes or until heated through
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