Shrimp & Crab Casserole

Daughter, sister, wife, mother, grandmother. I love all of my family to the end of time. Born, raised and lives in Florida.

2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

¼ cup butter, cubed

2 celery ribs, chopped

1 medium onion, chopped

3 tablespoons all-purpose flour

1-½ cups half-and-half cream

1 teaspoon seafood seasoning

¾ teaspoon salt

½ teaspoon hot pepper sauce

¼ teaspoon pepper

1-½ pounds uncooked shrimp (31 to 40 per pound), peeled and deveined

2 cans (6 ounces each) lump crabmeat, drained

1 cup shredded Colby-Monterey Jack cheese

Directions at tasteofhome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer