Ingredients
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice1/4 cup butter, cubed2 celery ribs, chopped1 medium onion, chopped 3 tablespoons all-purpose flour1-1/2 cups half-and-half cream1 teaspoon seafood seasoning3/4 teaspoon salt1/2 teaspoon hot pepper sauce1/4 teaspoon pepper1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined2 cans (6 ounces each) lump crabmeat, drained1 cup shredded Colby-Monterey Jack cheese
Preparation
Preheat oven to 350°. Spread rice into a greased 13x9-in. baking dish. In a large skillet, heat butter over medium-high heat. Add celery and onion; cook and stir until tender, 6-8 minutes. Stir in flour until blended; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Stir in seafood seasoning, salt, pepper sauce and pepper. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turn pink, 40-45 minutes. Let stand 5 minutes. To Make Ahead: Can be made a day in advance. Prepare recipe as directed, cooling sauce slightly before adding shrimp and crab. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
