Cajun Shrimp Casserole

• 1 stick butter or oleo
• 1 stalk celery, chopped
• 1 small onion, chopped
• 1/2 bell pepper, chopped
• 1 can Ro-Tel tomatoes
• 1 can cream of mushroom soup
• 1 can Cheddar cheese soup
• 1 1/2 lb. peeled raw shrimp
• 2 c. cooked yellow saffron rice
• 1 tsp. Zatarain's liquid crab boil (optional)
• bread crumbs

1. Saute celery, onion and bell pepper in butter until vegetables are soft.
2. Add tomatoes and mushroom soup.
3. Cook on low heat for 15 minutes.
4. Add Cheddar cheese soup and shrimp.
5. Cook for 15 minutes more.
6. Add a little water if mixture is sticky.
7. Add rice and crab boil.
8. Mix well.
9. Pour mixture into a casserole dish. Sprinkle bread crumbs on top.
10. Bake for 20 minutes at 400u0b0.

butter, celery, onion, bell pepper, rotel tomatoes, cream of mushroom soup, cheddar cheese soup, shrimp, rice, crab boil, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555993 (may not work)