Real Recipes From Real Home Cooks ®

shrimp crab and potato casserole

Recipe by
Donna Graffagnino
Bayou Country, LA

This is a recipe by the late Frank Davis of New Orleans WWL-TV, a larger than life personality and amazing cook. A cousin first cooked this for the family and everyone just raved over it. This is my version of this wonderfully filling whole meal casserole. Don't let the list of ingredients scare you - prep everything ahead of time and have it at hand and the dish will all come together quickly. It's definitely worth the effort.

yield 6 serving(s)
prep time 1 Hr
cook time 1 Hr 15 Min
method Stove Top

Ingredients For shrimp crab and potato casserole

  • 1 1/2 lb
    red new potatoes, boiled peeled & chopped
  • 1/2 tsp
    liquid crab boil
  • 1 jar
    (6oz) button or sliced mushrooms, drained
  • 1/2 bunch
    green onions, thinly sliced
  • 1/2 Tbsp
    creole seasoning (tony chachere's)
  • 4 oz
    philadelphia cream cheese
  • 4 oz
    sour cream
  • 1 can
    cream of shrimp soup
  • 1/2 c
    mild cheddar cheese, shredded
  • 1/3 c
    half and half, as needed
  • 1/4 stick
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1 lb
    shrimp, peeled deveined & coarsely chopped
  • 1 lg
    onion, chopped
  • 1 stalk
    celery, finely chopped
  • 1/2 c
    carrots, finely chopped
  • 1/2 md
    bell pepper, finely chopped
  • 2 tsp
    garlic, minced
  • 1/2 lb
    jimmy dean breakfast sausage, hot or mild
  • 1 lb
    crabmeat, picked through for shells
  • salt and white pepper to taste
  • 1/2 c
    crumbled potato chips
  • 1 c
    parmesan or gouda cheese, shredded
  • 3 Tbsp
    fresh parsley, chopped

How To Make shrimp crab and potato casserole

  • 1
    In a pot with a spoon full of salt, and 1/2 tsp liquid crab boil, cook the potatoes until done. Let cool enough to handle and peel then chop into 3/4" to 1" pieces.
  • 2
    Put potatoes, mushrooms, green onions into a deep baking pan and sprinkle with Creole seasoning. Set aside.
  • 3
    In a medium bowl add cream cheese, sour cream, shrimp soup, cheddar cheese and mix until well blended. Set aside.
  • 4
    In a large and deep skillet, or Dutch oven melt together the butter and olive oil over high heat.
  • 5
    A handful at a time, begin dropping in the shrimp - don't over crowd the pan. Stir and saute them only until they turn pink - *DON'T let them render out their juices.
  • 6
    As soon as they loose their gray color, take a strainer spoon and remove them temporarily to a bowl and set aside. Continue until all shrimp are done.
  • 7
    Reduce heat to medium and add the onions, celery, carrots, bell pepper and sausage (broken into small pieces). Once vegetables start to soften add garlic and saute until vegetables are soft and thoroughly wilted. When sausage is cooked, spoon out some of the rendered grease and discard.
  • 8
    Reduce heat to medium low and add the shrimp to the vegetables and mix well. Begin folding in the cream cheese mixture along with enough half & half to keep the mixture fairly liquid. Taste and add salt & white pepper to taste. The potatoes will absorb the liquid while baking.
  • 9
    Pour this mixture over the potatoes in the baking pan, and gently work it into the potato & mushrooms until blended.
  • 10
    Evenly layer the lump crabmeat over the potato mixture and gently press it down into the mixture, being careful not to break up the lumps.
  • 11
    Spread the Parmesan or Gouda over the mixture then sprinkle the crushed potato chips over the cheese.
  • 12
    Bake at 350* F, on middle rack, until the sides are hot and bubbly and the cheese is light brown and crusty, 45 minutes. Garnish with fresh minced parsley. Ahhhhh, C'est ci bon!