Sandy's Seafood Casserole

Submitted by Sherrybeth

"This recipe was a "trademark" for a family friend. She recently passed away after a valiant fight with cancer. I'm saving her recipe here so I won't lose it because it is an oft requested dish at family gatherings."

 

• Ready In: 1hr 15mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 (3 ounce) package zatarain's crab boil
• 3 lbs shrimp, peeled and de-veined
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup green bell pepper, chopped
• 1⁄2 cup butter
• 2 cups cooked rice
• 1⁄2 cup water chestnut, drained and chopped
• 1 cup mayonnaise
• 1 cup v 8 vegetable juice
• 1 (7 ounce) can crabmeat, drained
• 1 cup cheddar cheese, shredded
• 1⁄2 cup slivered almonds
• 2 teaspoons creole seasoning (Tony's)
• 1⁄2 teaspoon paprika

directions

1. Bring crab boil to a boil for 5 minutes; add shrimp and boil for 5-10 minutes until shrimp is pink. Remove from heat and drain.
2. In a large skillet, sauté the onions, pepper and celery in the 1/2 cup butter.
3. In a large bowl, combing the sautéed vegetables, rice, water chestnuts, mayonnaise and seasoning.
4. Stir in V-8 juice, add crab meat and shrimp and mix well.
5. Pour into a large casserole dish.
6. Top with shredded cheese and almonds.
7. Bake at 350°F for 30 minutes.