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A portion of cheesy casserole on a patterned plate with a fork beside a glass baking dish containing more of the baked casserole, set on a wooden surface.
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Southern Shrimp and Crab Rice Casserole

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Brooke Burks

Ingredients

  • 2 packages ready to serve wild rice 8 ounces each
  • 1/4 cup butter
  • 1/2 cup celery chopped
  • 1/2 cup onion chopped
  • 3 tablespoons all purpose flour
  • 1.5 cups half and half
  • 1 teaspoon old bay seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon hot sauce
  • 1 pound raw shrimp deveined, peeled and tails off
  • 12 ounces raw crab meat drained and rinsed
  • 1 cup Colby jack cheese

Instructions

  • Preheat oven to 350°. Place rice into a greased 9x13 baking dish and set aside. Heat butter over medium high heat in a large skillet. Saute onion and celery until tender.
    2 packages ready to serve wild rice, 1/4 cup butter, 1/2 cup celery, 1/2 cup onion
  • Add flour to vegetables and cook a minute or so until you no longer smell the flour. Drizzle in the half and half. Bring to a soft boil and whisk to thicken. Add in the old bay, salt, pepper and hot sauce. Gently adding the crab and shrimp, folding in to coat everything well.
    3 tablespoons all purpose flour, 1.5 cups half and half, 1 teaspoon old bay seasoning, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon hot sauce, 1 pound raw shrimp, 12 ounces raw crab meat
  • Pour into the prepared baking dish over the rice. Spread evenly. Top with grated cheese. Bake 30-45 minutes until shrimp are pink.
    1 cup Colby jack

Nutrition(All values are estimates only)

Serving: 1serving | Calories: 214kcal | Carbohydrates: 5g | Protein: 17g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 922mg | Potassium: 216mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 4mg | Calcium: 177mg | Iron: 1mg
*PRO TIP* - this casserole is great to make ahead. Allow it to cool, cover tightly after prepping and mixing and refrigerate overnight. Bring to room temperature before baking. Bake as normal. 

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