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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 10 |
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Adapted from a recipe found in a community church cookbook. Ingredients:
1 lb small shrimp, peeled and deveined |
1 lb cooked crayfish tail |
1/2 cup butter or 1/2 cup margarine, divided |
1 (8 ounce) package cream cheese |
1 large onion, chopped |
2 stalks celery, sliced |
1 medium green bell pepper, chopped |
1 lb imitation crabmeat, chunks chopped |
1 can cream of mushroom soup |
1 (4 ounce) can mushroom stems and pieces, drained |
1 tablespoon minced garlic |
1 teaspoon dried thyme |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1 teaspoon hot pepper sauce |
3 cups hot cooked rice |
1 cup shredded sharp cheddar cheese |
1/2 cup fine dry breadcrumb |
Directions:
1. In a saucepan, add 6 tablespoons butter and cream cheese.
2. Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
3. In a big pot, melt 2 tablespoons butter.
4. Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
5. Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
6. Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
7. Add in the rice; stir to combine.
8. Pour mixture into a 13 x 9 inch baking dish.
9. Sprinkle with cheese and bread crumbs.
10. Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.
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