Rita Durand's Seafood Casserole

Author/Source Rita Durand

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

  1. Saute vegetables in butter/margarine.
  2. Add seafood, soup and water, green onions, parsley and pimento.
  3. Heat thoroughly.
  4. Stir in rice.
  5. Put in casserole dish. Top with breadcrumbs.
  6. Bake at 375° for 25 minutes.

Add a New Comment
Unless otherwise stated, the content of this page is licensed under Creative Commons Attribution-ShareAlike 3.0 License