Shelly's Recipe

SHRIMP AND CRAB BAKE

Category: Casseroles - Seafood

2 cups well seasoned medium white sauce
1 large onion, chopped, or 1 bunch little green onions, chopped (tops included)
2 cups celery, chopped
1 large bell pepper, chopped
1/4 lb fresh mushrooms
Butter or olive oil, as needed
1 (7 oz) jar or can pimientos, chopped fine
2 cans of condensed cream of mushroom soup
1/2 cup sauterne or white wine
4 cups cooked shrimp
1 lb fresh lump crabmeat
3 cups yellow rice, uncooked
1 can water chestnuts, drained and sliced
1 cup blanched almonds, for garnish

Prepare white sauce. Preheat oven to 325.

In a large saucepan, saute onions, celery, bell pepper, and mushrooms in butter or olive oil until soft, not brown. Add pimentos, soup, white sauce, cream of mushroom soup, and wine, mixing well.

Add shrimp, crabmeat, rice, and water chestnuts. Mix well. Heap in one 4 to 5 quart casserole dish, buttered, or in two small casserole dishes. Bake for 45 minutes. Garnish with blanched almonds. Serve with Seafood Sauce and Saffron Rice. Serves 4