Prep 40 mins
Cook 30 mins
A wonderful seafood casserole, well worth the little bit of effort to make a white sauce. A great Lenten dish, and suitable for company. Modified from the Houston Livestock Show & Rodeo 50th Anniv. cookbook. Serve with a salad and hot French bread. Can be frozen.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sliced fresh mushrooms
- 2 whole shallots, chopped
- 2 green onions, tops only chopped
- 1⁄2 lb raw scallops, chopped (or leave out and just add more shrimp)
- 1⁄2 lb raw cleaned shrimp, chopped
- 1⁄2 lb lump crabmeat
- 3 tablespoons lemon juice
- 1 teaspoon beau monde seasoning
- 1⁄4 teaspoon cayenne pepper
- 1 ounce Grand Marnier (or other similar orange liqueur)
- 3 cups thin white sauce
- 4 cups cooked white rice
- 6 sliced swiss cheese, about
- 6 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 1 teaspoon Worcestershire sauce
- WHITE SAUCE: Make white sauce by melting butter over low heat in sauce pan or skillet.
- Add and blend the flour over low heat 3-5 minutes.
- Slowly stir in milk, cooking till thickened and smooth, about 20 minutes.
- Add worcestershire sauce.
- Set aside.
- CASSEROLE: Preheat oven to 350.
- Melt butter in your largest skillet and saute the mushrooms, shallots, and onion tops lightly.
- Add the seafood, and sprinkle the lemon juice over it.
- Add seasonings and Grand Marnier.
- Simmer about 10 minutes.
- Add white sauce and combine.
- Layer half the rice in a 13x9 glass casserole dish.
- Add half the seafood mixture on top of the rice.
- Top with cheese, and bake 30 minutes or until bubbly.