Seafood Casserole

• 1 stick margarine
• 1/2 c. chopped shallots
• 1 small chopped onion
• 1/2 bell pepper, diced
• 3/4 can cream of celery soup
• 1 can cream of mushroom soup
• 1 lb. crawfish tails
• 1/2 lb. peeled shrimp
• 1 can crabmeat
• 1/2 tsp. Tabasco sauce
• Tony's Creole seasoning
• 10 oz. raw rice
• bread crumbs
• 20 oz. water

1. Melt margarine on medium-high heat in Dutch oven. Add onion, shallots and bell pepper. Saute until clear. Add seafood and cook several minutes. Add both cans of soup and seasoning to taste. Cook several minutes longer.
2. Turn off heat.
3. Cook rice separately with 20 ounces of water.
4. Add cooked rice to mixture, mixing well. Spread in oblong glass Pyrex dish.
5. Top with bread crumbs. Bake, uncovered, 30 minutes at 350u0b0. Serves 4 to 5.

margarine, shallots, onion, bell pepper, cream of celery soup, cream of mushroom soup, crawfish tails, peeled shrimp, crabmeat, tabasco sauce, seasoning, rice, bread crumbs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=954335 (may not work)