Recipes

SEAFOOD AND WILD RICE CASSEROLE

bermudez
See all bermudez Recipes

This recipe comes from a kitchen in Louisiana. An excellent choice for good taste. It can be made ahead and reheated. Yield: 6 to 8 servings

 

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• Servings: 6-8
• 1 pound cooked shrimp, peeled
• 1 pound white crabmeat
• 1 (10-ounce) package green peas (uncooked)
• 1 cup chopped celery
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1/2 cup fat free mayonnaise
• 1 teaspoon Worcestershire sauce
• Salt and pepper to taste
• 1 (6-ounce) package long grain and wild rice mix (cooked according to directions on package omitting oil)