Sandy's Seafood Casserole

• 1 (3 ounce) packagezatarain's crab boil
• 3 lbs shrimp, peeled and de-veined
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup green bell pepper, chopped
• 12 cup butter
• 2 cups cooked rice
• 12 cup water chestnut, drained and chopped
• 1 cup mayonnaise
• 1 cup v 8 vegetable juice
• 1 (7 ounce) can crabmeat, drained
• 1 cup cheddar cheese, shredded
• 12 cup slivered almonds
• 2 teaspoons creole seasoning (Tony's)
• 12 teaspoon paprika

1. Bring crab boil to a boil for 5 minutes; add shrimp and boil for 5-10 minutes until shrimp is pink.
2. Remove from heat and drain.
3. In a large skillet, saute the onions, pepper and celery in the 1/2 cup butter.
4. In a large bowl, combing the sauteed vegetables, rice, water chestnuts, mayonnaise and seasoning.
5. Stir in V-8 juice, add crab meat and shrimp and mix well.
6. Pour into a large casserole dish.
7. Top with shredded cheese and almonds.
8. Bake at 350F for 30 minutes.

crab boil, shrimp, onion, celery, green bell pepper, butter, rice, water, mayonnaise, vegetable juice, crabmeat, cheddar cheese, almonds, creole seasoning, paprika

Taken from www.food.com/recipe/sandys-seafood-casserole-216988 (may not work)