Sabrine Hajri Ina Garten Corn Souffle recipe is made with shrimp, crabmeat, mayonnaise, lobster, celery, mustard, sherry, Worcestershire sauce, Old Bay seasoning, salt, pepper, green onions, bell pepper, hot sauce, potato chips, and parsley this recipe takes 115 minutes to prepare and serves 6 people.
Try More Pioneer Woman Recipes:
- Pioneer Woman Mexican Rice Casserole
- Pioneer Woman Philly Cheesesteak Casserole
- Pioneer Woman Breakfast Burrito Casserole
🧡 Why You’ll Love This Seafood Casserole Recipe:
- Rich Seafood Flavor: This recipe combines shrimp, crabmeat, and lobster with savory seasonings like mustard and Worcestershire sauce, creating a rich and satisfying seafood flavor profile.
- Easy Preparation: With straightforward steps and common ingredients, this dish is simple to prepare, making it accessible for both experienced cooks and beginners alike.
- Versatile Serving Options: It can be served as a hearty main dish or a flavorful side, complementing various meals and occasions with its robust flavors and textures.
- Crispy Potato Chip Topping: The crunchy potato chip topping adds a delightful texture contrast to the creamy seafood mixture, enhancing every bite with a satisfying crunch.
❓ What Is Pioneer Woman Seafood Casserole Recipe?
Pioneer Woman Seafood Casserole is a hearty dish made with a medley of shrimp, crabmeat, and sometimes lobster, blended with creamy ingredients like mayonnaise and seasoned with mustard, Worcestershire sauce, and spices.
🍤 Pioneer Woman Seafood Casserole Ingredients
Casserole:
- 1 pound 16/20-count cooked shrimp, thawed and chopped
- 2 cups lump crabmeat
- 2 cups mayonnaise
- 1 cup cooked lobster meat
- 1 cup diced celery
- 2 tablespoons Dijon mustard
- 1 tablespoon sherry
- 3 dashes Worcestershire sauce
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 green onions, sliced thin
- 1 small green bell pepper, diced
- Hot sauce, to taste
- 2 cups potato chips, crushed
- 2 tablespoons chopped fresh parsley
Simple Green Salad:
- 5 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh chives
- 1 tablespoon honey
- Kosher Salt and freshly ground black pepper
- 1 head butter lettuce, leaves separated
- Green baby mesclun, for serving
🍲How To Make Pioneer Woman Seafood Casserole
- For the casserole. Put the lobster meat, shrimp, mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning, salt, pepper, green onions, bell pepper, and hot sauce in a big bowl and mix them all together. Change the spices based on your taste. Put the mixture in a medium-sized baking dish. Cover and put in the fridge for at least an hour and up to 24 hours.
- Heat the oven to 350 degrees F when you’re ready.
- The dish should be baked for about 30 minutes, or until the chips are golden and the food is hot all the way through. Take it out of the heat and let it rest for 5 to 7 minutes.
- For the simple green salad. Add the honey, chives, olive oil, lemon juice, salt, and pepper to a glass jar at the same time. Close the jar’s lid and shake it to mix. Pour over the salad leaves in a bowl, and then toss them around.
- Add the chopped parsley to the top of the dish and serve it with the salad.
💭 Recipe Tips:
- Adjust spice levels gradually to avoid overpowering the delicate seafood flavors.
- Use fresh or high-quality frozen seafood for the best taste and texture.
- Ensure the casserole is sufficiently thickened before baking to prevent a watery consistency.
- Experiment with different toppings like breadcrumbs or cheese for varied textures.
- Allow the casserole to rest before serving to enhance flavors and make slicing easier.
🥂 What To Serve With Seafood Casserole?
Serve Seafood Casserole with a side of Rosemary Dinner Rolls or Brown Bread pair it with Taco Potatoes or Coconut Shrimp Salad complement the meal with a glass of chilled white wine or Cherry Limeade.
🎚 How To Store Leftovers Seafood Casserole?
- In The Fridge. To store leftovers seafood casserolecover it tightly with plastic wrap refrigerate promptly and consume within 3-4 days.
- In The Freezer. For freezing wrap cooled leftovers seafood casserole tightly in plastic wrap label with the date and store flat in the freezer for up to 2-3 months.
🥵 How To Reheat Leftovers Seafood Casserole?
- In The Oven: Cover leftovers seafood casserole with foil and reheat at 350°F for 15-20 minutes.
- In The Microwave: Reheat in short intervals leftovers seafood casserole stirring in between for up 5-8 minutes until heated through.
FAQ’S
How Do You Prevent A Seafood Casserole From Becoming Watery?
To prevent a seafood casserole from becoming watery, ensure seafood is properly drained and pat dry before mixing with sauces. Use ingredients like breadcrumbs or cheese in the topping to absorb excess moisture during baking.
How Do You Thicken A Seafood Casserole Sauce?
Thicken a seafood casserole sauce by adding a slurry of cornstarch or flour mixed with water or broth. Stir into the sauce while simmering until desired thickness is achieved, incorporate cream or a roux (butter and flour mixture) for a richer consistency.
Can You Make Seafood Casserole Ahead Of Time?
Yes, you can make seafood casserole ahead of time prepare the dish up to assembling but refrain from adding toppings until ready to bake. Cover tightly and refrigerate for up to 24 hours. Bake as directed just before serving for best results.
How Do You Know When A Seafood Casserole Is Done?
A seafood casserole is done when the top is golden brown and bubbly, and the internal temperature reaches 165°F (74°C). Use a thermometer to ensure thorough cooking of seafood, ensuring it flakes easily with a fork.
More Pioneer Woman Recipes:
- Pioneer Woman Chicken Jalapeno Popper Casserole
- Pioneer Woman Bierock Casserole
- Pioneer Woman Broccoli And Cauliflower Casserole
Pioneer Woman Seafood Casserole Nutrition Facts
Amount Per Serving
- Calories: 901
- Total Fat: 78 g
- Saturated Fat: 12 g
- Carbohydrates: 17 g
- Dietary Fiber: 2 g
- Sugar: 4 g
- Protein: 32 g
- Cholesterol: 265 mg
- Sodium: 1687 mg
Pioneer Woman Seafood Casserole Recipe
Description
Ina Garten Corn Souffle recipe is made with shrimp, crabmeat, mayonnaise, lobster, celery, mustard, sherry, Worcestershire sauce, Old Bay seasoning, salt, pepper, green onions, bell pepper, hot sauce, potato chips, and parsley this recipe takes 115 minutes to prepare and serves 6 people.
Ingredients
Casserole:
Simple Green Salad:
Instructions
- For the casserole. Put the lobster meat, shrimp, mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning, salt, pepper, green onions, bell pepper, and hot sauce in a big bowl and mix them all together. Change the spices based on your taste. Put the mixture in a medium-sized baking dish. Cover and put in the fridge for at least an hour and up to 24 hours.
- Heat the oven to 350 degrees F when you’re ready.
- The dish should be baked for about 30 minutes, or until the chips are golden and the food is hot all the way through. Take it out of the heat and let it rest for 5 to 7 minutes.
- For the simple green salad. Add the honey, chives, olive oil, lemon juice, salt, and pepper to a glass jar at the same time. Close the jar’s lid and shake it to mix. Pour over the salad leaves in a bowl, and then toss them around.
- Add the chopped parsley to the top of the dish and serve it with the salad.
Notes
- Adjust spice levels gradually to avoid overpowering the delicate seafood flavors.
- Use fresh or high-quality frozen seafood for the best taste and texture.
- Ensure the casserole is sufficiently thickened before baking to prevent a watery consistency.
- Experiment with different toppings like breadcrumbs or cheese for varied textures.
- Allow the casserole to rest before serving to enhance flavors and make slicing easier.
