Shrimp/Crawfish Casserole

[ScubaLatt]

Shrimp or Crawfish Casserole
1 large onion
¼ bell pepper
2T fresh parsley
3-4 ribs celery
3 green onion tops (adjust quantity to taste)
1 clove garlic
1 can Cream of Mushroom Soup
2 lbs shrimp or crawfish
4 cups cooked rice
1 stick butter
Tony Chachere’s seasoning
Red pepper
4-6 oz cheddar cheese
6 slices jalapeno jack cheese


Chop vegetables, sauté in ½ stick butter in large pot.
Add 1 can Cream of Mushroom soup, simmer until well done.
Add rice and cheese then set aside.
Season the cleaned shrimp or crawfish to taste with Tony’s and red pepper.
Sauté in ½ stick butter.
Add shrimp or crawfish to the rice mixture, combine well.
Place final mixture in 9x13 dish, cover with cheese slices, and bake at 350 degrees for 25 minutes.