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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
4 -6 tablespoons butter or 4 -6 tablespoons margarine |
1 onion, chopped |
1 green bell pepper, chopped |
2 celery ribs, chopped |
4 garlic cloves, minced |
1 (10 3/4 ounce) can cream of mushroom soup |
1 lb shrimp, peeled and deveined |
1 lb lump crabmeat, flaked and picked over |
4 slices day-old bread, cubed |
3/4 cup light cream |
1/3 cup chopped green onion |
1 -1 1/2 teaspoon salt |
1 teaspoon pepper |
cayenne pepper |
Directions:
1. In a large skillet, melt butter.
2. Over medium heat, saute onion, bell pepper, celery, and garlic until tender.
3. Add soup and shrimp.
4. Cook and stir for 10 minutes or until shrimp are pink.
5. Stir in rice, crab, bread cubes, cream, green onion, and seasonings.
6. Spoon into a greased 2 quart casserole dish.
7. Bake at 350°F for 30 minutes or until heated through.
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