Louisiana Crab Casserole

 

  • 1/4 cup margarine or butter

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 1 red bell pepper, chopped

  • 2 stalks celery, chopped

  • One 10-ounce can diced tomatoes with green chilies

  • One 5-ounce package saffron flavored rice

  • One 10.75-ounce can mushroom soup

  • 1/4 cup parsley, chopped

  • 1/4 cup green onions, chopped

  • 1/4 cup shredded pepper jack cheese

  • 1 pound lump crab meat

Preheat oven to 325F. Melt the margarine in a large skillet. Saute onion, green and red peppers and celery until transparent.

Add the tomatoes with green chiles and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well. NOTE: YOU CAN ALSO ADD CRAWFISH OR SHRIMP

Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325F for 40 minutes or until bubbling.

 

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