Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole. Pair this Cajun shrimp and rice dish with a side salad for a satisfying and vegetable-rich dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4 minutes or until vegetables are tender. Stir in thyme; cook and stir for 1 minute. Transfer to a medium bowl. Add rice; stir to combine. Set aside.

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  • In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.

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  • In a small saucepan melt the 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.

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  • Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.

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  • Bake, uncovered, for 25 to 30 minutes or until bubbly. Sprinkle with green onions.

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Refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.

Nutrition Facts

440 calories; 19 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 158 mg cholesterol; 986 mg sodium. 752 mg potassium; 30 g carbohydrates; 3 g fiber; 6 g sugar; 36 g protein; 0 g trans fatty acid; 10836 IU vitamin a; 98 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 1 mg vitamin b6; 113 mcg folate; 6 mcg vitamin b12; 525 mg calcium; 5 mg iron;

Reviews (4)

39 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 3
Rating: 5.0 stars
02/22/2020
I plan on shopping tomorrow and picking up items to make this casserole - it sounds fabulous! However, I like to cut corners (and time) as much as possible, and I'm leaning towards buying a prepared cheese sauce rather than making it according to the recipe. Has anyone tried this recipe with store-bought Alfredo sauce, such as Barilla or Bertolli (which I feel are good quality sauces) - not Prego or Ragu? Also, this will only be a half recipe for now, as I want to test it out for myself before I would consider making a whole recipe for guests or a potluck dinner. Any thoughts, opinions or recommendations will be much appreciated! Thank you very much!! (I gave the recipe 5 stars, in anticipation of absolutely loving this dish - I'm salivating already!) You can write to me directly, if you'd like: name_withheld_by_request@hotmail.com.
Rating: 5 stars
01/29/2018
I made this tonight subbing scallops for shrimp because that's what I had. I also subbed the cheese with nondairy Daiya pepperjack cheese, milk was Ripple unsweetened and the parmesan became nutritional yeast. Oh, I also used frozen spinach and turkey bacon. My fiance doesn't eat dairy or pork hence the substitutions. OMG this was so good! I will definitely make it again!!! I bet it would be good with pasta too.
Rating: 4 stars
02/04/2017
I substituted small pasta shells for the rice,really enjoyed it. The bacon adds a nice smokey flavor
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Rating: Unrated
09/17/2016
Seafood comes from the sea. The sea is salty. Only add salt after the dish is prepared;; I've never had to add salt to a dish like this.
Rating: Unrated
08/03/2013
Not too bad. I added salt at various points since I figured it was a mistake that there was no added salt. Next time I'd cut back; I didn't really measure. I think the canned crab has more salt than I realized. Mostly followed the recipe except that I omitted the green pepper. Next time I'll try adding red pepper. Adding hot sauce (tabasco) at serving time was a nice enhancement to the flavor. I do this with shrimp and grits and this worked just as well. Tasted better the next day.