Shrimp and Crab Casserole

Ingredients

• 1½ lb uncooked shrimp (31-40 per pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 C shredded Colby-Monterey Jack cheese
• 17.6 ounces ready-to-serve long grain and wild rice
• ¼ C butter, cubed
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 3 tablespoons all-purpose flour
• 1½ C half-and-half cream
• 1 teaspoon seafood seasoning
• ¾ tsp salt
• ½ tsp hot pepper sauce
• ¼ tsp pepper

Directions

1. Prep Oven & Rice: Preheat oven to 350°F. Spread cooked rice evenly in a greased 13x9" baking dish.
2. Sauté Vegetables: In a large skillet over medium-high heat, melt butter. Add celery and onion and cook 6-8 minutes, stirring, until tender.
3. Make Roux: Stir in flour until blended.
4. Add Cream: Gradually whisk in cream. Bring to a boil, stirring constantly, and cook 1-2 minutes until thickened.
5. Season & Add Seafood: Stir in seafood seasoning, salt, pepper sauce, and pepper. Gently fold in shrimp and crab.
6. Assemble: Spoon the seafood sauce evenly over the rice. Sprinkle with cheese.
7. Bake: Bake covered at 350°F for 40-45 minutes, until shrimp turn pink.
8. Rest & Serve: Let stand 5 minutes before serving.

Chef's Notes

• Make-Ahead Option - Prepare as directed, allowing the sauce to cool slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking and bake as directed.