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Seafood Casserole

Entrée Cajun
Rated 5/5:
Seafood Casserole
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: serves 6-8

Mulate’s Seasfood Casserole

In New Orleans we say, “Let the good times casserole!” This recipe from Mulate’s across the street from the Convention Center is just the thing to get your tastebuds two-steppin’. It calls for shrimp, crabmeat and crawfish tails and, of course, a love for all things Louisiana.


  • 1 stick butter
  • 1 cup diced onion
  • 1 cup diced bell pepper
  • 1 cup diced celery
  • 2 cloves garlic, chopped
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. black pepper
  • 1 can cream of mushroom soup
  • 1/2 cup chopped parsley
  • 1 cup chopped green onions
  • 1 lb. uncooked shrimp
  • 1 lb. claw crabmeat
  • 1 lb. crawfish tails (optional)
  • 2 cups cooked white rice
  • breadcrumbs


  1. Preheat your oven to 350 degrees.
  2. In a large saucepot, melt butter. Add onion, bell pepper, celery, and garlic and cook until tender.
  3. Add dry seasonings and mix well.
  4. Add soup, parsley, green onions, and seafood.
  5. Cook until heated thoroughly, about 15 minutes.
  6. Stir in rice and 1/2 cup breadcrumbs.
  7. Put into a 3-qt. casserole, and sprinkle top with more breadcrumbs.
  8. Bake for 30-45 minutes.

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