Sandy's Seafood Casserole |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe was a trademark for a family friend. She recently passed away after a valiant fight with cancer. I'm saving her recipe here so I won't lose it because it is an oft requested dish at family gatherings. Ingredients:
1 (3 ounce) package zatarain's crab boil |
3 lbs shrimp, peeled and de-veined |
1 cup onion, chopped |
1 cup celery, chopped |
1 cup green bell pepper, chopped |
1/2 cup butter |
2 cups cooked rice |
1/2 cup water chestnut, drained and chopped |
1 cup mayonnaise |
1 cup v 8 vegetable juice |
1 (7 ounce) can crabmeat, drained |
1 cup cheddar cheese, shredded |
1/2 cup slivered almonds |
2 teaspoons creole seasoning (tony's) |
1/2 teaspoon paprika |
Directions:
1. Bring crab boil to a boil for 5 minutes; add shrimp and boil for 5-10 minutes until shrimp is pink. Remove from heat and drain.
2. In a large skillet, sauté the onions, pepper and celery in the 1/2 cup butter.
3. In a large bowl, combing the sautéed vegetables, rice, water chestnuts, mayonnaise and seasoning.
4. Stir in V-8 juice, add crab meat and shrimp and mix well.
5. Pour into a large casserole dish.
6. Top with shredded cheese and almonds.
7. Bake at 350°F for 30 minutes.
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