Seafood Gourmet
Ingredients
- 2 tablespoons butter ⓘ
- 2 large onions, chopped ⓘ
- 1 large green bell pepper, chopped ⓘ
- 2 cups celery, chopped ⓘ
- 2 (6 ounce) boxes wild rice mix, prepared ⓘ
- 1 12 cups half-and-half
- 1 lb crabmeat ⓘ
- 1 lb cooked baby shrimp ⓘ
- 2 cups grated gruyere cheese (or your favorite white cheese) ⓘ
- 1 (10 1/2 ounce) can cream of mushroom soup ⓘ
Instructions
- Preheat oven to 350*F.
- In butter, saute the onions, bell pepper and celery until tender.
- In large bowl, mix cooked rice and the cooked onions, bell pepper and celery.
- Mix in grated cheese.
- Thoroughly combine soup with half-and-half, and add to the rice mixture.
- Now, VERY GENTLY fold in the seafood, so as not to break up the crab meat too much, you want lumps of it in there, so stir as little as possible.
- Pour into buttered lasagna pan.
- Sprinkle with toasted almond slices.
- Bake in 350*F oven 35-40 minutes.
- Let stand about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
608
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).