Seafood casserole #3

Yield: 50 Servings

Measure Ingredient
6 pounds Small raw shrimp; peeled
2½ pounds Raw crabmeat
4 cups Chopped onions
4 cups Chopped celery
4 \N Green peppers; minced
4 teaspoons McCormick seafood seasoning
2 teaspoons Salt
2 teaspoons Italian seasoning
1 teaspoon Oregano leaves
2 \N Bay leaves
2 teaspoons Lemon and pepper seasoning
1 teaspoon Minced garlic
¾ cup Cooking oil
1 \N Loaf stale french bread -or-
1 \N Loaf stale sliced bread
⅓ cup Grated Parmesan and Romano cheese
\N \N Italian style bread crumbs
½ pounds Butter or margarine
3 teaspoons Dried parsley flakes
4 \N Shallots; minced (white and green parts)

Tear up bread and soak in seasoned hot water (4 cups hot water, 1 teaspoon salt, 1 teaspoon seafood seasoning, 1 teaspoons lemon and pepper seasoning, ½ teaspoon Italian seasoning and 1 teaspoon oregano leaves).

Prepare crabmeat, 1 cup water, 1-½ teaspoons seafood seasoning and 1 teaspoon salt. Mix together in a small pot. Bring to a boil; lower fire and simmer about 8 to 10 minutes until cooked.

I use a Super Oster Electric Pot -- 8-quart size. Heat cooking oil slowly in pot. Saut‚ onions, green peppers and celery in hot oil, on medium until onions are clear or transparent. About 10 to 12 minutes.

To the above add shrimp, 1-½ teaspoons seafood seasoning, bay leaves, 1 teaspoon lemon and pepper seasoning, ½ teaspoon ltalian seasoning, garlic and white parts of shallots. Stir well, cover and cook over medium heat about 5 minutes.

Add cooked crabmeat, stir and simmer about 2 minutes.

Add seasoned soaked bread, parsley flakes and the green parts of shallots; stir well, cover and simmer 3 to 4 minutes. Taste, you may have to simmer a few more minutes. Adjust seasoning.

Add cheese; stir well. Add 1 cup Progresso bread crumbs; stir well. If mixture is soupy, add more bread crumbs. Cover and simmer a few minutes to set seasonings.

Remove bay leaves.

Place in dish or containers. May be frozen.

Better made the day before serving. Refrigerate overnight.

Next day, heat oven 350 degrees. Put in casserole dish. Cover with bread crumbs and sprinkle with melted margarine or butter. Place in oven. Remove from oven when bubbling starts. Cover with aluminum foil until ready to serve. May be used as a casserole, dressing, or stuffing.

To freeze: Divide into aluminum containers or 1 quart (feeds 6 to 8).

Take from freezer, defrost in container (or put in another casserole) and proceed as above. Serves about 50.


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

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