Ree adds a kick of heat to her mother's seafood-loaded dinner party classic from the 1970s!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Seafood Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 55 min (includes chilling and resting times)
Active: 25 min
Yield: 4 to 6 servings
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
Directions
For the casserole: Mix the shrimp, crabmeat, mayonnaise, lobster meat, celery, mustard, sherry, Worcestershire, seafood seasoning, salt, pepper, green onions, bell pepper and hot sauce in a large bowl. Taste and adjust the seasonings. Transfer to a medium-sized baking dish. Cover and refrigerate for at least 1 hour or up to 24 hours.
When ready, preheat the oven to 350 degrees F.
Top the casserole with the chips and bake until golden and heated through, about 30 minutes. Remove and let rest 5 to 7 minutes before serving.
For the simple green salad: Meanwhile, to a mason jar, add the olive oil, lemon juice, chives, honey, salt and pepper. Place the lid on the jar and shake to combine. Drizzle over the salad leaves in a bowl and toss.
Garnish the casserole with the chopped parsley and serve with the salad on the side.
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Ree Drummond's Seafood Casserole | The Pioneer Woman | Food Network
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