Shrimp and Crab Casserole

Ingredients

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
• ¼ C butter, cubed
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 3 tablespoons all-purpose flour
• 1½ C half-and-half cream
• 1 teaspoon seafood seasoning
• ¾ tsp salt
• ½ tsp hot pepper sauce
• ¼ tsp pepper
• 1½ lb uncooked shrimp (31-40 per pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 C shredded Colby-Monterey Jack cheese

Directions

1. Preheat oven to 350°°
2. Spread rice into a greased 13x9 " baking dish.
3. In a large skillet, heat butter over medium-high heat, add celery and onion, and cook and stir until tender, 6-8 minutes.
4. Stir in flour until blended
5. Gradually whisk in cream. Bring to a boil, stirring constantly
6. Cook and stir until thickened, 1-2 minutes
7. Stir in seafood seasoning, salt, pepper sauce and pepper and fold in shrimp and crab.
8. Spoon over rice, sprinkle with cheese, and bake, covered, until shrimp turn pink, 40-45 minutes.
9. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed

Chef's Notes

• Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed