Make This Delicious Louisiana Shrimp Casserole for a Special Meal

Servings: 8 / Total Time: 1 hr

Ingredients:

• 6 tablespoons butter
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 celery rib, chopped
• 1 garlic clove, minced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 pound uncooked shrimp (31-40 per lb.), peeled and deveined
• 1-1/2 cups cooked rice
• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 4 slices day-old bread, cubed
• 3/4 cup half-and-half cream
• 1/4 cup chopped green onion tops
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Dash cayenne pepper

Topping:

• 2 tablespoons butter, melted
• 1/3 cup dry bread crumbs
• 2 tablespoons snipped fresh parsley

Directions:

1. Preheat oven to 375°. Heat butter in a large skillet over medium heat; add onion, green pepper and celery. Cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add soup and shrimp; cook until shrimp turn pink, about 10 minutes, stirring occasionally. Stir in rice, crab, bread cubes, cream, onion tops and seasonings. 

• Spoon into a greased 2-qt. baking dish. Combine topping ingredients; sprinkle over casserole. Bake, uncovered, until heated through, 25-30 minutes.

Louisiana Shrimp Casserole Recipe photo by Taste of Home