Bayou Seafood Casserole

• 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

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.

shrimp, butter, cream cheese, onion, stalks celery, green bell pepper, imitation crabmeat, cream of mushroom soup, mushroom stems, garlic, thyme, oregano, basil, hot pepper, rice, cheddar cheese, breadcrumb

Taken from www.food.com/recipe/bayou-seafood-casserole-67026 (may not work)