Cookin’ with Carolyn Shrimp and Crab Casserole

Shrimp and Crab Casserole

2 pkgs. (8.8 oz. each) ready-to-serve long grain and wild rice
1/4 cup butter, cubed
2 celery ribs, chopped
1 medium onion, chopped
3 Tbsp. flour
1-1/2 cups half-and-half cream
1 tsp. seafood seasoning
3/4 tsp. salt
1/2 tsp. hot pepper sauce
1/4 tsp. pepper
1-1/2 pounds uncooked shrimp (31-40 per pound) peeled and deveined
2 cans (6 oz. each) lump crabmeat, drained
1 cup shredded Colby-Monterey Jack cheese
Preheat oven to 350 degrees. Spread rice into a greased 13×9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir 6-8 min or until tender. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir 1-2 min. or until thickened. Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice.Sprinkle with cheese. Bake, covered 40-45 min or until shrimp turn pink. Let stand 5 min. Yield:8 servings. Enjoy

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