Seafood and Rice Casserole

  • Yield 6 to 8 servings

Dazzle your guests with this easy and elegant seafood and rice casserole.


1 cup chopped celery
1 cup chopped onion
1 medium green bell pepper, chopped
1 tablespoon butter
2 tablespoons olive oil
1 cup uncooked rice
1 can chicken broth
1 cup water
8 ounces mushrooms, sliced
1 pound medium to large shrimp, peeled
8 ounces crab meat, cooked
8 ounces uncooked scallops
8 ounces lobster meat
1 cup mayonnaise
1 teaspoon curry powder


  1. Saute the celery, onion and green pepper in the butter and olive oil in a skillet until tender.  Cook the rice in the chicken broth and water in a saucepan until tender.  Combine the sauteed vegetables, rice and remaining ingredients in a bowl and mix well.  Spoon into a 2- or 3-quart baking dish.  Bake at 350F for 45 minutes.

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).



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