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This is one of those old time Junior League recipes from the deep South. 

Yes it uses a Royal Seafood Casserolecondensed soup, and no it doesn't need to be judged as an inferior recipe because of it.  There are a lot of these old recipes that have gone by the wayside because chefs and foodists turned up their noses at them.    Well, guess what, they still taste amazing and are as valid today as they ever were.

I LOVE this recipe.  I served it as a lunch special at the restaurant and everybody else loved it every time too!!






Recipe By     : Sitara
Serving Size  : 10   Preparation Time :1:00
Categories    : Casseroles                       Fish
                New Orleans/Cajun/Creole         Luncheon
                Main Dishes                      Seafood


  Amount  Measure       Ingredient -- Preparation Method
--------      ------------  --------------------------------
   2          cans         cream of shrimp soup, condensed
 1/2         cup           mayonnaise
   1          small        onion -- grated
 3/4         cup           milk
   3          pounds     large shrimp -- cooked and cleaned
   2          pounds     lump crabmeat
   1          can            sliced water chestnuts -- drained and rinsed
 1 1/2     cups          celery -- diced
   3          tablespoons   fresh parsley -- chopped fine
 1 1/3     cups          raw white rice -- cooked till dry and  fluffy
                        salt, white pepper, seasoned salt, grated nutmeg, and cayenne pepper
                    
                        paprika
                        slivered almonds

1.  In large bowl put mayonnaise and cream of shrimp soup, grated onion and milk.  Whisk together thoroughly.  

2.  Season with salt, white pepper, seasoned salt, grated nutmeg and cayenne.  Use a heavy hand on the seasonings, this is not a bland dish.

3.Add in the rice, celery, parsley and stir till mixed.   Add shrimp and stir till mixed.   Add crab and fold in gently, evenly distributing crab but not breaking it up.

4.  Put in well buttered casserole.  Sprinkle the top with paprika and slivered almonds.     

Bake at 350 for 30 minutes till bubbling and top is browning.

Serve  with a crisp white wine.