Creole Seafood Supreme

CREOLE SEAFOOD SUPREME
1 (8 oz.) pkg. cream cheese
1/2 c. butter, divided (8 Tbsp.)
1-1/2 lb. raw shrimp (med) peeled & cleaned
     cut into bite size pieces
6-7 green onions, sliced
3 ribs celery, sliced thinly
1 can cream of mushroom soup (undiluted)
1 (6 oz.) can sliced mushrooms, drained
1 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1/2 tsp. cayenne pepper
A little Tony Chachere's Creole Seasoning

1 lb. crab meat (if you don't have, use more shrimp)
1 Tbsp. lemon juice
3 c. cooked rice
2-1/2 c. grated cheddar cheese
Cracker crumbs (Saltines)
Paprika

Instructions

• Melt cream cheese and 6 tablespoons butter in microwave, set aside.
  
• Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter.
  
• In a large bowl, combine mushroom soup, mushrooms, hot pepper sauce, garlic salt, Worcestershire & cayenne.
  
• Add cream cheese mixture and sauteed shrimp mixture, stir to combine.
  
• Sprinkle crab meat with lemon juice.
  
• Carefully stir into shrimp mixture.
  
• Stir in cooked rice.
  
• Spoon into a greased 9x13 casserole dish.
  
• Top with cheese, then sprinkle with cracker crumbs and paprika.
  
• Bake in 350 degree oven for 30 minutes or until heated through.
  
• Cover with foil during the first 20 minutes, then uncover for the last 10 minutes.
  
• Garnish with a little parsley.
  
• Serves 8-12 people.