Creole Seafood and Wild Rice Casserole Recipe

Preheat oven to 350 degrees F. The perfect formula for cooked rice is one part rice to one and a half parts water with a pinch of salt and a pat of butter. Bring the liquid to a rolling boil and add rice. Reduce heat to lowest setting, cover and allow to cook thirty minutes without stirring. The rice will be perfect every time. Poach fish and shrimp in lightly salted water. Heat cheese and milk and stir constantly until cheese has melted. Add shrimp, fish, onions, celery, bell peppers, garlic, green onions and parsley, blending well into the cheese mixture. Cook 3-5 minutes or until fish turns opaque. (You do not want to overcook the fish.) Season to taste using salt, pepper and Louisiana Gold. You may wish to over-season since the rice will need the additional flavor. Fold in the lump crabmeat and rice and gently stir until well incorporated. Add eggs, incorporate into mixture well. Pour into greased 13 x 9 x 2 casserole dish, cover and bake until casserole is firmly set, approximately forty-five minutes.