Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | Crabmeat |
2 pounds | Shrimp; peeled |
1 can | Cream of celery soup |
1 can | Cream of mushroom soup |
1 \N | Stick margarine |
2½ cup | Cooked rice; warm |
1 \N | Bell pepper; chopped |
1 \N | Onion; chopped |
2 \N | Ribs celery; chopped |
Cook seasonings in margarine until tender; add shrimp and crabmeat. Cook about 20 minutes. Add soups; stir well. Combine with rice. Pour into a greased casserole and bake at 350 degrees for 30 minutes. Top with cheese if desired.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .