Creole Seafood Supreme
|Cream cheese||8 Ounce (1 Package)|
|Butter||1⁄2 Cup (8 tbs), divided|
|Raw shrimp||1 1⁄2 Pound, peeled|
|Green onions||7 , sliced|
|Red bell pepper||1 Small, seeded and chopped|
|Celery ribs||3 , thinly sliced|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (Undiluted, 1 Can)|
|Canned sliced mushrooms||6 Ounce, drained (1 Jar)|
|Hot pepper sauce||1 Teaspoon|
|Garlic salt||1 Teaspoon (Or To Taste)|
|Worcestershire sauce||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Crab meat||1 Pound|
|Lemon juice||1 Tablespoon|
|Cooked rice||3 Cup (48 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Cracker crumbs||1 Cup (16 tbs)|
Melt cream cheese and 6 tablespoons butter in the top of a double boiler or microwave oven; 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 sauce and cayenne pepper.
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 3-quart rectangular casserole dish.
Top with cheese, then sprinkle with cracker crumbs and paprika.
Bake in a preheated 350-degree oven for 30 minutes, or until heated through and bubbly.