Prep 25 mins
Cook 45 mins
This dish contains both shrimp and crab, rice, and lots of hot, spicy flavors.
- 2 tablespoons butter
- 1 large yellow onion, chopped (1 1/2 cups)
- 3 large garlic cloves, minced
- 1 large green bell pepper, seeded and chopped (1 1/2 cups)
- 1 stalk celery & leaves, chopped (3/4 cup)
- 1 tablespoon olive oil
- 2 tablespoons unbleached all-purpose flour
- 1 1⁄2 cups dry white wine
- 4 medium tomatoes, chopped (4 cups)
- 2 tablespoons tomato paste
- 1 tablespoon hot paprika
- 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves
- 1 1⁄2 teaspoons fresh thyme leaves or 1⁄2 teaspoon dried thyme leaves
- salt (optional)
- black pepper, freshly ground to taste
- 3⁄4 teaspoon hot pepper sauce (to taste)
- 1 lb medium shrimp, peeled and deveined
- 3⁄4 lb lump crabmeat, picked over
- 2 cups water
- 1 cup long grain white rice
- 1 tablespoon parsley, minced fresh flat leaf
- 1 tablespoon fresh lemon juice
- fresh thyme leave (to garnish) (optional)
- Preheat oven to 350°F Lightly butter a shallow 3 quart casserole and set aside. In a large skillet, melt butter over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Add bell pepper and celery and sauté for 5 minutes more. Using a slotted spoon, remove vegetables to prepared casserole.
- Add oil to skillet and sprinkle with flour. Cook over medium heat, stirring constantly, for 3 minutes. Whisk in wine and cook, stirring constantly, for 5 minutes. Stir in tomatoes, tomato paste, paprika, oregano, thyme, salt, if desired, pepper, and hot pepper sauce. Remove from heat and set aside.
- Arrange uncooked shrimp and crabmeat over vegetables in casserole. Cover with tomato mixture. Bake casserole, uncovered, stirring often, until shrimp are pink and firm, about 20 minutes.
- Meanwhile, in a medium saucepan, bring water to a boil. Add rice. Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Fluff rice with a fork.
- Remove casserole from oven and stir in parsley and lemon juice. Serve right away over rice. Garnish each serving with fresh thyme, if desired, and pass additional hot pepper sauce to sprinkle over each serving. Makes 6 servings.
- Heartland Cooking Casseroles Traditional American Recipes.