Bayou Country Seafood Casserole

• 6 Tbl butter or margarine
• 1 med onion, chopped
• 1 med green pepper, chopped
• 1 celery stalk, chopped
• 1 garlic clove, minced
• 1 can (10 3/4 oz) cream of mushroom soup,undilute
• 1 lb raw shrimp, peeled and deveined
• 2 c cooked rice
• 2 cans (6 oz each) crabmeat, drained & flaked
• 4 slices day old bread cubed
• 4 c light cream or water
• 4 c chopped green onion tops
• 1/2 t salt; 1/4 t pepper
• Dash cayenne pepper
• Topping:
• 2 T butter or margarine, melted
• 1/3 c dry bread crumbs
• 2 T snipped fresh parsley

1. In a skillet, melt butter over medium heat. Saute onion, green pepper, celery & garlic til tender. Add soup & shrimp. Cook & stir over medium heat 10 min or until shrimp turn pink. Stir in rice, crab, bread cubes, cream, onion tops and seasonings. Spoon into greased 2 qt. baking dish. Combine toppings, sprinkle over casserole. Bake 375 for 30 min or until heated through.

tbl butter, onion, green pepper, celery stalk, garlic, cream of mushroom soup, shrimp, rice, crabmeat, bread, light cream, green onion, salt, cayenne pepper, topping, t, bread crumbs, t

Taken from www.epicurious.com/recipes/member/views/bayou-country-seafood-casserole-52502781 (may not work)