Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cans | (4.5-oz) shrimp; drained |
| 1 can | (6.5-oz) crabmeat; flaked |
| 1 tablespoon | Lemon juice |
| ¼ cup | Pimentos |
| ½ can | Cream of mushroom soup |
| ½ can | Cheddar cheese soup |
| 2 tablespoons | Chopped onion |
| ¼ cup | Chopped celery |
| ¼ cup | Chopped bell pepper |
| 1 can | (2.5-oz) sliced mushrooms; drained |
| ¼ cup | Butter or margarine |
| 2 tablespoons | Flour |
| 1 cup | Milk |
| ⅛ teaspoon | Red pepper |
| 1 tablespoon | Italian bread crumbs |
| 2 cups | Cooked rice |
| 1 tablespoon | Chopped onion |
| 1 tablespoon | Chopped parsley |
| 1 tablespoon | Pimento |
| 2 tablespoons | Melted butter |
| 1 \N | Egg; slightly beaten |
RICE CRUST
Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter until tender. Add flour and blend in milk; cook stirring constantly until thickened. Add seafood-vegetable mixture and red pepper. Pour into rice crust.
To make rice crust; combine rice, onion, parsley, pimento and butter in mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch pie pan to form rice crust. After seafood mixture is poured into crust, sprinkle with bread crumbs. Set pan in hot water to preserve moisture of rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400 degrees and continue cooking 10 minutes longer. Serves 6.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .