Louisiana seafood pie

Yield: 6 Servings

Measure Ingredient
2 cans (4.5-oz) shrimp; drained
1 can (6.5-oz) crabmeat; flaked
1 tablespoon Lemon juice
¼ cup Pimentos
½ can Cream of mushroom soup
½ can Cheddar cheese soup
2 tablespoons Chopped onion
¼ cup Chopped celery
¼ cup Chopped bell pepper
1 can (2.5-oz) sliced mushrooms; drained
¼ cup Butter or margarine
2 tablespoons Flour
1 cup Milk
⅛ teaspoon Red pepper
1 tablespoon Italian bread crumbs
2 cups Cooked rice
1 tablespoon Chopped onion
1 tablespoon Chopped parsley
1 tablespoon Pimento
2 tablespoons Melted butter
1 \N Egg; slightly beaten


Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; cook stirring constantly until thickened. Add seafood-vegetable mixture and red pepper. Pour into rice crust.

To make rice crust; combine rice, onion, parsley, pimento and butter in mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch pie pan to form rice crust. After seafood mixture is poured into crust, sprinkle with bread crumbs. Set pan in hot water to preserve moisture of rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400 degrees and continue cooking 10 minutes longer. Serves 6.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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