New Brunswick Seafood Casserole Recipe

Seafood Casserole

Ingredients

  • 2 cups of chopped onion
  • 3 cups of chopped celery
  • 2 diced garlic cloves
  • 3 tablespoons of butter
  • 1 teaspoon of New Brunswick sea salt
  • 1/4 teaspoon of pepper
  • 5 cups of whole milk
  • 3/4 cups of Atlantic Bakers All-Purpose Flour
  • 1⁄2 cup of butter
  • 1 pound of Velveeta cheese, chopped into cubes for easy melting
  • 2 market-size Bay of Fundy lobsters, deshelled.
  • 3 to 4 pounds of New Brunswick cold water cooked shrimp
  • 1 pound of cooked New Brunswick scallops, quartered

Instructions

  1. Preheat your oven to 350 degrees.
  2. In a large saucepan or Dutch Oven, sauté onion, celery, and garlic in butter and add salt & pepper. Cook until translucent and then remove from your saucepan.
  3. Add milk to your saucepan and bring to a boil. Stir continuously to ensure that you don’t burn your milk!
  4. Mix in flour and 1⁄2 cup of butter and cook until it is thick. If your flour forms clumps, use a whisk or fork to break up!
  5. Add your onion, celery, and garlic mixture.
  6. Add in the cheese and cook until the cheese is melted.
  7. If you’re not using a Dutch Oven, add your mixture to a large casserole dish and add your seafood. Dutch Oven? Just add your seafood and stir.
  8. Pop in the oven and heat until bubbly and brown. This should take about 30 minutes.

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