Seafood
Royal Seafood Casserole
This is one of those old time Junior League recipes from the deep South.
Yes it uses a
condensed 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.
Yes it uses a
condensed 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.