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1
Preheat oven to 350 F. Lightly butter a shallow 3 quart casserole and set aside.
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2
In a large skillet, melt butter over medium heat.
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3
Add onion and garlic and saute until onion is soft, about 5 minutes.
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4
Add bell pepper and celery and saute for 5 minutes more.
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5
Using a slotted spoon, remove vegetables to prepared casserole.
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6
Add oil to skillet and sprinkle with flour.
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7
Cook over medium heat, stirring constantly, for 3 minutes.
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8
Whisk in wine and cook, stirring constantly, for 5 minutes.
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9
Stir in tomatoes, tomato paste, paprika, oregano, thyme, salt, if desired, pepper, and hot pepper sauce.
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10
Remove from heat and set aside.
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11
Arrange uncooked shrimp and crabmeat over vegetables in casserole.
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12
Cover with tomato mixture.
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13
Bake casserole, uncovered, stirring often, until shrimp are pink and firm, about 20 minutes.
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14
Meanwhile, in a medium saucepan, bring water to a boil.
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15
Add rice.
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16
Reduce heat, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed.
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17
Fluff rice with a fork.
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18
Remove casserole from oven and stir in parsley and lemon juice.
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19
Serve right away over rice.
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20
Garnish each serving with fresh thyme, if desired, and pass additional hot pepper sauce to sprinkle over each serving.
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21
Heartland Cooking Casseroles Traditional American Recipes
