Seafood Casserole 3

6 tbs. butter or margarine
1 medium onion, chopped
1 medium bell pepper, chopped
1/2 cup chopped celery
2 minced garlic cloves
1 can (10-3/4 oz) shrimp soup, undiluted
1/2 lb raw shrimp, cleaned and deveined
2 cups fine bread crumbs
1 can (6 oz) crab meat
1 lb crawfish
3/4 cup sour cream
1/4 cup chopped green onion tops
1-1/2 cups cooked rice
1 tsp Cajun seasoning
4 tbs melted butter or margarine
1 cup dry bread crumbs
1/2 cup grated cheese

In a skillet, melt butter over medium heat. Saute onion, green pepper, celery and garlic until tender. Add shrimp soup, shrimp and crawfish. Cook and stir until shrimp turns pink. Stir in rice, crab meat, bread crumbs, sour cream, onion tops and seasonings. Spoon into a greased two-quart casserole dish.

Combine topping ingredients. Sprinkle topping over casserole.

Bake at 375F for 25-30 minutes.

Serve hot.

Yields 8-10 servings.

Return To:
Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana