Seafood Casserole

By MichelleF

Ingredients

• 1 lb. crawfish tails
• 1-1/2 lb. medium shrimp, peeled & deveined
• 1 tsp. Tony Chachere's Creole Seasoning
• 1 stick butter or margarine
• 1/2 cup chopped green onions
• 1-1/2 cups chopped white onions
• 1 cup chopped celery
• 1 yellow bell pepper & red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can Cream of Mushroom soup
• 3 cups cooked rice
• 1/4 - 1/2 cup bread crumbs
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Season crawfish and shrimp with Tony Chachere's. Melt butter and sauté crawfish and shrimp. Remove from skillet. Sauté all vegetables for 10 minutes. In a large bowl, combine soup, rice, crawfish, shrimp, and vegetables. Place in a 9 x 11 or 9 x 13 casserole dish sprayed with olive oil spray. In a small bowl, combine bread crumbs and Parmesan cheese. Pour over casserole. Bake at 375 for 30 to 40 minutes.