Creole Seafood and Wild Rice Casserole

Ingredients

• 1 lb 70-90 count shrimp peeled, well drained
• 6 oz cubed catfish
• 1 cup jumbo lump crabmeat
• 1 (6 oz box) cooked Uncle Ben's Converted Wild Rice Mix (original recipe)
• 1/2 lb sharp cheddar cheese or Velveeta (grated)
• 1 cup milk
• 1/2 cup finely diced onions
• 1/2 cup finely diced celery
• 1/2 cup finely diced green bell pepper
• 1/2 cup finely diced red bell pepper
• 1/4 cup diced garlic
• 1/2 cup sliced green onions
• 1/4 cup chopped parsley
• salt and cracked pepper to taste
• Louisiana Gold Pepper Sauce to taste
• 3 eggs, well beaten

Directions

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.

Submitted 6/13/05.
Source: Unknown
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
Creole Seafood and Wild Rice Casserole