| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casserole |
4 |
Servings |
INGREDIENTS
| 1 |
cn |
Crabmeat |
| 2 |
lb |
Shrimp; peeled |
| 1 |
cn |
Cream of celery soup |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
|
Stick margarine |
| 2 1/2 |
c |
Cooked rice; warm |
| 1 |
|
Bell pepper; chopped |
| 1 |
|
Onion; chopped |
| 2 |
|
Ribs celery; chopped |
INSTRUCTIONS
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,
http://www.erols.com/hosey.
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