Pioneer Woman Seafood Casserole: A Creamy Delight for Family Dinners

Creamy Shrimp and Crab Seafood Casserole with rice brings a touch of Southern comfort to your table. This elegant and rich dish is perfect for holiday gatherings, dinner parties, or any special occasion that calls for a little indulgence. Serve it alongside a vibrant Roasted Beet Salad for a meal that’s sure to impress.

“This was delicious! It was not heavy, very light. Both my husband and I really enjoyed it!”

Why This Seafood Casserole Recipe is a Must-Try

This treasured Southern seafood casserole recipe has a heartwarming backstory. Passed down through generations, it was shared with me by a personal chef client and quickly became a favorite request. Its enduring appeal lies in its creamy texture and delightful blend of shrimp and crab, making it a go-to dish for seafood enthusiasts.

Over the years, adapting to ingredient availability and a preference for fresh flavors led to some delightful changes. The original recipe, like many classic casseroles, called for canned cream of shrimp soup. However, seeking a fresher taste, I replaced it with easily accessible, wholesome ingredients, enhancing both the flavor and quality of this comforting dish.

This creamy Shrimp and Crab Seafood Casserole is truly special because it’s:

Ideal for festive holidays and memorable special occasions.
Surprisingly easy to prepare, even for novice cooks.
Conveniently make-ahead friendly, saving you time on busy days.
Undeniably elegant, perfect for impressing guests.

Ready to create this culinary masterpiece? Let’s get started!

Step-by-Step Guide to Making Shrimp and Crab Seafood Casserole

Ingredients You’ll Need:

Here’s a detailed list of everything you’ll need to create this comforting Southern seafood casserole, including helpful tips on ingredient preparation. For precise measurements, please refer to the recipe card at the end of this article.

Ingredient Spotlight and Smart Swaps:

Butter: Unsalted butter is my kitchen standard, giving you full control over the saltiness of your dish.
White Rice: For this casserole, converted rice (also known as parboiled rice) is your best choice. It cooks up firmer and less sticky compared to regular white rice, maintaining a lovely texture within the casserole. Converted rice is steamed before milling, a process that boosts its nutritional value and makes it incredibly easy to cook perfectly every time. Look for brands like Ben’s Original or Zatarain’s.
Half and Half: This creamy blend of milk and cream is essential for the casserole’s rich texture. While heavy cream can be used for extra richness, avoid using milk alone as it will make the casserole too thin.
Mayonnaise: A touch of mayonnaise is a must in a classic Southern seafood casserole! Duke’s mayonnaise, a Southern favorite, is my preferred brand for its tangy flavor. Feel free to use your favorite full-fat mayonnaise for the best results. Reduced-fat or fat-free versions are not recommended as they can affect the creamy texture.
Shrimp: For the best flavor and texture, wild-caught shrimp is the way to go. I always choose wild-caught shrimp for both my clients and my family. Wild-caught shrimp boasts a superior texture compared to farmed shrimp, and it stands up beautifully to reheating. Using uncooked shrimp and cooking it yourself guarantees the best possible texture in your casserole.
Tomato Puree: Tomato puree adds a subtle depth of flavor. It’s made from cooked and strained tomatoes, offering a thicker consistency and richer flavor than tomato sauce, but not as concentrated as tomato paste.
Water Chestnuts: Despite their name, water chestnuts are not nuts. They are aquatic vegetables, adding a delightful crunch and subtle sweetness to the casserole without overpowering the delicate seafood flavors. They are also surprisingly nutritious, packed with fiber and antioxidants.
Crab: Indulge in jumbo lump crab meat if available. While all crab is wild-caught, I prefer to source crab from U.S. waters whenever possible, ensuring sustainable and ethical practices.
Breadcrumbs: Fresh coarse breadcrumbs provide a wonderful homemade touch. Panko breadcrumbs, which are Japanese-style dried breadcrumbs, are a great alternative for a crispier topping. The goal is to have breadcrumbs with some texture to create a satisfying crust.

Easy-to-Follow Cooking Instructions:

Begin by gathering and meticulously prepping all your ingredients for the seafood casserole.
Preheat your oven to 375°F (190°C). Generously butter, lightly oil, or spray your baking dish (a 13 x 9-inch dish or a large gratin dish works perfectly) with cooking spray to prevent sticking.
Perfectly Cook the Shrimp: Fill a saucepan with water and bring it to a rolling boil. Season the boiling water generously with salt and a dash of black pepper to infuse flavor into the shrimp as they cook. Gently drop the shrimp into the boiling water and cook them briefly – just 30 seconds to 1 minute, until they turn a delicate pink. Avoid overcooking to keep them tender. Immediately drain the shrimp in a colander and rinse them under cold water to halt the cooking process and cool them down quickly.
Sauté Vegetables and Cook Rice: In a large, high-sided saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the finely chopped onion, celery, and red bell pepper. Reduce the heat to medium-low and sauté for 5-6 minutes, or until the vegetables begin to soften and become fragrant. Be careful not to brown the vegetables; gentle softening is the aim.
Add 3 cups of water and 1 teaspoon of salt, along with a pinch or two of black pepper to the softened vegetables. Bring the mixture to a boil.
Stir in the converted rice. Return to a boil, then immediately reduce the heat to low, cover the saucepan tightly, and simmer for 10 to 12 minutes, or until the rice is just tender and most of the liquid is absorbed. Turn off the heat and let the rice stand, covered, for another 10 minutes to fully absorb the remaining moisture and steam to fluffy perfection.
Transfer the cooked rice and vegetable mixture to a large mixing bowl. Allow it to cool slightly for about 5 to 6 minutes, just until it’s no longer steaming heavily.
To the bowl with the rice mixture, add the halved and sliced water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne pepper (adjust to your spice preference), ground nutmeg, and 3 tablespoons of chopped fresh parsley. Stir gently to combine all the ingredients thoroughly. Taste the mixture and adjust the seasoning with additional salt and pepper as needed to enhance the flavors.
Layer and Assemble the Seafood Casserole: Spoon approximately one-third of the rice mixture into the prepared baking dish, spreading it evenly across the bottom.
Arrange half of the cooked shrimp over the rice layer, gently pressing them down slightly into the rice mixture. Scatter half of the jumbo lump crab meat evenly over the shrimp.
Repeat the layers: Spread another third of the rice mixture over the crab, followed by the remaining shrimp (again, gently press them into the rice). Top with the remaining crab meat, and finally, cover with the last portion of the rice mixture.
In a small bowl, combine the coarse breadcrumbs with the remaining 2 tablespoons of melted butter. Toss to coat the breadcrumbs evenly. Sprinkle these buttery breadcrumbs generously over the top of the assembled casserole.
Make-Ahead Tip: At this stage, the casserole can be prepared up to 1 day in advance. Simply cover it tightly with plastic wrap and refrigerate.
When ready to bake, if the casserole has been refrigerated, let it sit at room temperature for about 30 minutes to take the chill off. Preheat your oven to 375°F (190°C). Cover the casserole dish loosely with aluminum foil.
Bake for 30 to 40 minutes, or until the casserole is heated through and bubbly. To get a golden brown and crispy breadcrumb topping, remove the aluminum foil during the last 10 minutes of baking. Serve immediately and enjoy this creamy seafood delight!

That’s all there is to it! A luscious, Southern-style seafood casserole with tender shrimp and sweet crab, made without any processed canned soup.

Chef’s Pro Tips for Seafood Casserole Success:

Using a high-sided saucepan when sautéing the vegetables is key to prevent burning, especially with butter which has a lower smoke point. The steam trapped in a high-sided pan helps the vegetables soften without browning too quickly.
Layering the seafood casserole, instead of mixing everything together, ensures an even distribution of shrimp and crab throughout the rice. Since cooked crab meat is delicate and tends to break apart, layering helps keep the jumbo lump pieces intact and visually appealing.
Want to intensify the seafood flavor? Substitute one 8-ounce bottle of clam juice for 1 cup of the water when cooking the rice. This simple swap adds a wonderful depth of oceanic flavor.

Frequently Asked Questions About Seafood Casserole:

Is it okay to use raw shrimp in a seafood casserole?
While technically possible, it’s safer and results in better texture to cook the shrimp beforehand. Pre-cooking ensures the shrimp is perfectly cooked and prevents overcooking the casserole while waiting for the shrimp to cook through. If using raw shrimp, you must be absolutely certain that all shrimp are fully cooked to a firm, pink state for food safety. Using wild-caught shrimp, as highly recommended, allows for reheating without compromising texture if not overcooked initially.

Besides shrimp and crab, what other seafood can I add to a Southern seafood casserole?
Scallops make a fantastic addition or substitute for shrimp or crab. For best results, sear scallops briefly to develop a golden crust and enhance their flavor before cutting them into quarters and adding them to the casserole. (Refer to this Seared Sea Scallops recipe for searing tips). Lobster meat would also be a luxurious and delicious addition to this casserole.

Can I prepare seafood casserole in advance?
Absolutely! This Shrimp and Crab Casserole is an excellent make-ahead dish. You can assemble it a day before you plan to bake it. Cover it securely and store it in the refrigerator. Before baking, let it sit at room temperature for 30 minutes to slightly warm up. Bake covered loosely with aluminum foil for 50-60 minutes, removing the foil during the last 10 minutes to crisp the breadcrumbs.

Is it suitable to freeze seafood casserole?
Freezing isn’t ideal, as it can slightly affect the creamy texture, but it is possible, especially for meal prepping. If freezing, it’s best to omit the breadcrumb topping before freezing to prevent sogginess. Cool the casserole completely, wrap it very well to prevent freezer burn, and then freeze. Thaw it in the refrigerator overnight. Before baking, let the dish come to room temperature while the oven preheats, and bake for a slightly longer time as the dish will be cold. Add the breadcrumb topping just before baking.

Storage Instructions:

Refrigerate any leftover seafood casserole promptly. Consume leftovers within 3 to 4 days for optimal quality and food safety. Reheat in a preheated oven at 350°F (175°C) until heated through to an internal temperature of 165°F (74°C).

Serving Suggestions:

This creamy seafood casserole is delicious on its own, but pairs wonderfully with:

A fresh green salad with a light vinaigrette
Roasted asparagus or green beans
Crusty bread or dinner rolls to soak up the creamy sauce

More Seafood Recipes to Explore:

Discover a wide array of delectable fish and seafood recipes at Fish and Seafood Recipes – From A Chef’s Kitchen

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Shrimp and Crab Seafood Casserole Recipe

4.80 from 34 votes
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By: Carol | From A Chef’s Kitchen
Creamy Shrimp and Crab Seafood Casserole with rice is a Southern-inspired, elegant dish perfect for holidays, dinner parties, or any special occasion.

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Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours

Course: Fish and Seafood
Cuisine: American, Southern
Servings: 8
Calories: 405 kcal

Equipment

Large saucepan
13 x 9-inch baking dish or gratin dish
Mixing bowls
Colander

Ingredients

1 1/4 pounds large peeled and deveined uncooked shrimp (21-30 count), tails removed
Salt and freshly ground black pepper
6 tablespoons butter, divided
1 medium onion, finely chopped
2 stalks celery, chopped
1 medium red bell pepper, finely chopped
3 cups water
1 1/2 cups white long-grain rice, preferably converted or parboiled rice
1 can (5-ounce) whole water chestnuts, halved lengthwise and cut into 1/4-inch pieces
1 cup half and half
1/2 cup mayonnaise, preferably full-fat
1/4 cup tomato puree
1 tablespoon lemon juice
1 teaspoon paprika
1/2 teaspoon cayenne pepper, or to tolerance
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh parsley, divided
1 container (8-ounce) jumbo lump crab, drained, rinsed, and picked over for any shell fragments
1 1/2 cups coarse fresh breadcrumbs

Instructions

Preheat oven to 375°F (190°C). Butter, oil, or spray a 13 x 9-inch baking dish or large gratin dish with cooking spray.
COOK THE SHRIMP: Bring a saucepan of water to a boil. Add salt and pepper. Add shrimp and cook for 30 seconds to 1 minute until pink. Drain and rinse with cold water.
COOK VEGETABLES & RICE: Melt 4 tablespoons butter in a large saucepan over medium heat. Add onion, celery, and bell pepper. Cook for 5-6 minutes until softened (do not brown).
Add water, 1 teaspoon salt, and pepper. Bring to a boil. Add rice, return to a boil, reduce heat, cover, and cook for 10-12 minutes. Turn off heat and let stand covered for 10 minutes.
Transfer rice/vegetables to a large bowl and cool slightly (5-6 minutes).
ADD: Stir in water chestnuts, half and half, mayonnaise, tomato puree, lemon juice, paprika, cayenne, nutmeg, and 3 tablespoons parsley. Season to taste.
ASSEMBLE CASSEROLE: Layer 1/3 rice mixture in the baking dish. Top with half the shrimp and crab, then another 1/3 rice mixture, remaining shrimp and crab, and finally the remaining rice.
Combine breadcrumbs with remaining 2 tablespoons butter. Scatter over casserole.
Cover loosely with foil.
Bake for 30-40 minutes until heated through to 165°F (74°C). Remove foil for the last 10 minutes to crisp breadcrumbs. Serve immediately.

Recipe Notes

SUBSTITUTIONS:

Panko or buttery crackers (Ritz) can replace breadcrumbs.
Clam juice (8-ounce bottle) can replace 1 cup of water for a seafood boost.

TIPS:

Use wild-caught American Gulf shrimp; reheats well.
High-sided saucepan prevents vegetable burning.
Layering distributes seafood evenly and keeps crab lumps intact.

MAKE AHEAD:

Assemble 1 day ahead, refrigerate.
Let stand at room temperature for 30 minutes before baking. Bake covered for 50-60 minutes, uncover last 10 minutes to crisp crumbs.

FREEZING NOTE:

Not ideal, but possible. Omit breadcrumbs before freezing.
Cool, wrap well, freeze. Thaw in fridge.
Let dish come to room temperature during oven preheating; bake longer if needed.
Add breadcrumbs before baking.

Nutrition

Nutritional values are estimates using unbranded products. Conduct your own research for specific dietary needs.

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