Seafood Surprise

6-8 servings servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
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Seafood Surprise
Enjoy this fun information on LA seafood: in a blind taste test, consumers chose Louisiana oysters over others sold in the US 85% of the time. Cajuns will chose it 100% of the time. This versatile casserole combines shrimp, crab, or fish with artichoke hearts, green beans, and mushrooms in a creamy Parmesan sauce. Fried oysters or fried shrimp complement this dish beautifully.

Ingredients

6-8 servings servings
  • 1 stick butter
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 2 cans artichoke hearts, drained
  • 2 cans French style green beans
  • 1/2 cup Parmesan cheese
  • 1 can mushrooms (fresh may be used)
  • 1 1/4 cup breadcrumbs
  • 1 can golden mushroom soup
  • 1 to 2 pounds fish or combination of shrimp and crab meat (also very good with chicken)
  • Salt and red pepper to taste

Step-by-Step Instructions

  1. In a medium saucepan, melt the butter over medium heat. Add the minced onions and garlic and sauté until softened and fragrant, about 5 minutes.
  2. Add the drained artichoke hearts and green beans (reserve the bean juice for later if needed). Sauté for a few minutes until heated through.
  3. Stir in the Parmesan cheese, mushrooms, breadcrumbs, and golden mushroom soup. Mix well and continue cooking until everything is heated throughout and well combined.
  4. Season with salt and red pepper to taste. Gently fold in the seafood or chicken, being careful not to break up the pieces. If the mixture seems too thick, add some of the reserved green bean juice to reach desired consistency.
  5. Transfer the mixture to a greased 3-quart baking dish. At this point, the dish can be covered and frozen for later use, or proceed with baking.
  6. Preheat oven to 350°F. Bake uncovered for 10 minutes until bubbly and heated through. Serve as an appetizer with crackers or over noodles as a main dish.

Common Problems and Solutions

Q: Can I use fresh vegetables instead of canned?

A: Absolutely! Fresh green beans (blanched briefly) and fresh mushrooms work beautifully. You may need to add a bit of chicken or seafood stock to replace the moisture from the canned vegetable liquid.

Q: The mixture seems dry—what should I do?

A: Add some of the reserved green bean juice or a splash of chicken stock to reach your desired consistency. The mixture should be moist but not soupy.

Q: Can I really freeze this before baking?

A: Yes! This is a great make-ahead dish. Assemble completely, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. You may need to add 5-10 minutes to the baking time if it's still cold.

Tips and Techniques

When adding the seafood, fold it in gently to keep shrimp whole and crab meat in nice chunks. If serving as an appetizer, this is delicious with butter crackers or crostini. For a main dish, serve over egg noodles, rice, or pasta.

Ingredient Substitutions

  • golden mushroom soup: cream of mushroom soup
  • shrimp, crab, or fish: crawfish tails or chicken
  • canned artichoke hearts: frozen artichoke hearts, thawed
  • French style green beans: regular cut green beans or fresh green beans, blanched

Equipment Needed

  • Medium saucepan for sautéing
  • 3-quart baking dish
  • Wooden spoon or spatula for gentle folding

Historical Context

The combination of seafood with artichoke hearts has long been popular in Louisiana cooking, reflecting both the state’s French heritage and its abundant Gulf seafood. This “surprise” casserole likely earned its name from its versatility—you can use whatever seafood or protein you have on hand.