The best delicious Louisiana Seafood Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Louisiana Seafood Pie recipe today!
Hello my friends, this Louisiana Seafood Pie recipe will not disappoint, I promise! Made with simple ingredients, our Louisiana Seafood Pie is amazingly delicious, and addictive, everyone will be asking for more Louisiana Seafood Pie.
What Makes This Louisiana Seafood Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Louisiana Seafood Pie.
Ready to make this Louisiana Seafood Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
2 cn (4.5-oz) shrimp; drained
1 cn (6.5-oz) crabmeat; flaked
1 tb Lemon juice
1/4 c Pimentos
1/2 cn Cream of mushroom soup
1/2 cn Cheddar cheese soup
2 tb Chopped onion
1/4 c Chopped celery
1/4 c Chopped bell pepper
1 cn (2.5-oz) sliced mushrooms;
-drained
1/4 c Butter or margarine
2 tb Flour
1 c Milk
1/8 ts Red pepper
1 tb Italian bread crumbs
RICE CRUST
2 c Cooked rice
1 tb Chopped onion
1 tb Chopped parsley
1 tb Pimento
2 tb Melted butter
1 Egg; slightly beaten
Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large
mixing bowl. Saut? onion, green peppers, celery, and mushrooms in butter
until tender. Add flour and blend in milk; cook stirring constantly until
thickened. Add seafood-vegetable mixture and red pepper. Pour into rice
crust.
To make rice crust; combine rice, onion, parsley, pimento and butter in
mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch
pie pan to form rice crust. After seafood mixture is poured into crust,
sprinkle with bread crumbs. Set pan in hot water to preserve moisture of
rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400
degrees and continue cooking 10 minutes longer. Serves 6.
From A Taste of Louisiana. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
Leave a Reply