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La Belle Cuisine - More Seafood Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."


Michele's Seafood Casserole



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Michele’s Seafood Casserole

6 tablespoons butter
6 tablespoons flour
1 1/2 cups fish or seafood stock
or bottled clam juice)
1 cup milk
1/2 cup half-and-half
1 1/2 teaspoons seasoned salt or Cajun seasoning mix
1/4 teaspoon white pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Tabasco sauce to taste
2/3 cup freshly grated good-quality Parmesan cheese
6 hard-boiled eggs, chopped
2 cups cooked rice, or 3 packages frozen white
and wild rice,such as Green Giant
1 1/2 pounds cooked, shelled shrimp
8 ounces fresh lump crabmeat, cooked, or
two 7-ounce cans, well-drained *
8 ounces fresh mushrooms, sliced
1 bunch green onions, peeled and sliced
2 tablespoons unsalted butter
1/2 cup dry white wine
Freshly grated good-quality Parmesan cheese
Minced fresh parsley

* Note: You may use all shrimp, all crabmeat, or
any combination of seafood and fish you desire.

In a large saucepan make a white sauce using 6 tablespoons butter, the
flour, fish or seafood stock, milk and half-and-half. Season with seasoned
salt or Cajun seasoning mix, white pepper, Worcestershire, dry mustard
and Tabasco to taste. Add 2/3 cup grated Parmesan cheese, the hard-
boiled eggs, cooked rice, shrimp and crabmeat.
In a skillet sauté the sliced mushrooms, and green onions in 2 tablespoons unsalted butter for several minutes. Add the wine and simmer until liquid
is reduced by about half. Add this mixture to the seafood-rice mixture.
Spoon mixture into a greased 3-quart casserole. Sprinkle the top with a mixture of bread crumbs, grated Parmesan cheese, minced fresh parsley
and paprika. Bake about 30 minutes at 350 degrees F.
Flavor will be enhanced if you prepare the casserole a day in advance, refrigerate, covered, and bring it to room temperature and bake next day. Serves 8 to 10.

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