Rita Durand's Seafood Casserole
Author/Source | Rita Durand |
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Citation |
1 cup onions
1 cup celery
1 stick butter/margarine
1 jar pimento
1 cup parsley
1 cup onion tops
1 cup bell pepper
3 cloves garlic
1 can cream of mushroom soup
1 can cream of shrimp soup
1 cups cooked rice
2 pounds seafood
Crawfish fat (optional)
Bread crumbs
1/2 cup water
- Saute vegetables in butter/margarine.
- Add seafood, soup and water, green onions, parsley and pimento.
- Heat thoroughly.
- Stir in rice.
- Put in casserole dish. Top with breadcrumbs.
- Bake at 375° for 25 minutes.