Ingredients
- 1 cream of mushroom soup (see recipe)
- 8 oz cream cheese
- 4 TBS butter, divided
- 1 onion, diced
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1 lb medium shrimp (peeled and deveined)
- 1 lb crawfish tails (drained)
- 1 cream of mushroom soup (see recipe)
- 1/2 cup uncooked rice
- 4 oz mushrooms (diced)
- 1 tsp garlic salt
- 3/4 tsp Louisiana sauce
- 3/4 cup shredded cheddar
- 1/2 cup fried onions
Preparation
Step 1
Preheat oven to 350 degrees.
Prepare rice as directed. Set aside.
Prepare cream of mushroom soup as directed. Set aside.
Melt 2 TBS of butter in a large skillet. Saute onion, celery, and green bell pepper until tender. Stir in mushrooms. Cook until soft.
While veggies are cooking, melt 2 TBS butter over low heat in a small saucepan. Add cream cheese. Cook until melted and smooth. Set aside.
Stir shrimp and crawfish into the veggies. Cook util shrimp are opaque. Stir in soup, rice, garlic salt, Louisiana, and cream cheese mixture. Mix well.
Spray 2 qt baking dish with cooking spray. Transfer the mixture to the baking dish. Sprinkle top with shredded cheddar and fried onions.
Bake, uncovered, 25-30 minutes or until bubbly.