Seafood and Rice Casserole

  • Yield: 6 to 8 servings


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