Seafood Rice Casserole
Dive into the irresistible flavors of the sea with this creamy and decadent Seafood Rice Casserole! Perfectly cooked long-grain white rice serves as the foundation for a medley of tender shrimp, scallops, and lump crab meat, all enveloped in a rich and savory sauce made with butter, sautéed vegetables, milk, and a hint of Old Bay seasoning. Topped with a golden layer of melted white cheddar and Parmesan cheese, this baked casserole is as comforting as it is elegant. Ideal for a family dinner or special gathering, it’s easy to prepare yet packed with restaurant-quality flavor. A sprinkle of fresh parsley and a squeeze of lemon bring the final touch to this satisfying seafood dish. Whether you’re a seafood lover or simply looking to elevate your casserole game, this dish is sure to impress!
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups water
- 1 lb shrimp (peeled and deveined)
- 1 lb scallops
- 8 oz lump crab meat
- 4 tbsp butter
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 tbsp Old Bay seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup white cheddar cheese (shredded)
- 2 tbsp fresh parsley (chopped)
- 4 wedges lemon wedges (optional for serving)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter or non-stick cooking spray.
Rinse the rice under cold water until the water runs clear. In a medium pot, combine the rice and 4 cups of water. Bring to a boil, then reduce the heat, cover, and simmer until the rice is tender and the water is absorbed (about 15 minutes). Set aside.
While the rice cooks, prepare the seafood. Pat the shrimp and scallops dry with paper towels. Season lightly with a pinch of salt and pepper.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp and scallops, cooking for 2-3 minutes per side until just opaque. Remove from the skillet and set aside. Gently fold in the lump crab meat and set all seafood aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Add the diced onion, red bell pepper, and minced garlic. Sauté for 4-5 minutes until the vegetables are softened.
Sprinkle the flour over the sautéed vegetables and stir well, cooking for 1 minute to eliminate the raw flour taste.
Gradually whisk in the milk and chicken broth. Cook, stirring constantly, until the mixture thickens into a smooth sauce (about 3-4 minutes).
Stir in the Parmesan cheese, Old Bay seasoning, salt, and black pepper. Remove the sauce from heat.
In a large bowl, combine the cooked rice, sautéed vegetables with sauce, reserved seafood, and half of the shredded white cheddar cheese. Mix gently to combine without breaking apart the seafood.
Transfer the mixture into the prepared casserole dish. Sprinkle the remaining white cheddar cheese evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped parsley before serving.
Optional: Serve with lemon wedges on the side for a bright citrusy finish.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.6 g | 169% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 1528 mg | 510% | |
| Sodium | 9248 mg | 402% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 45.4 g | ||
| Protein | 319.4 g | 639% | |
| Vitamin D | 27.8 mcg | 139% | |
| Calcium | 3031 mg | 233% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 5284 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
