CREOLE SEAFOOD SUPREME

1 (8 oz.) package cream cheese
1/2 cup butter, divided use
1 1/2 pounds raw shrimp, peeled
6 to 7 green onions, sliced
1 small red bell pepper, seeded and chopped
3 ribs celery, thinly sliced
1 (10 3/4 oz) can condensed cream of mushroom soup, undiluted
1 (6 oz.) jar sliced mushrooms, drained
1 teaspoon hot pepper sauce
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 teaspoon cayenne pepper
1 pound crabmeat
1 tablespoon lemon juice
3 cups cooked rice
FOR TOPPING:
2 1/2 cups shredded cheddar cheese
Cracker crumbs
Paprika

Preheat oven to 350 degrees F. Grease a 3 quart rectangular casserole dish.

Melt cream cheese and 6 tablespoons butter in top of double boiler or microwave; set aside.

Saute shrimp, green onions, bell pepper and celery in remaining 2 tablespoons butter until shrimp turn pink.

In a large bowl combine soup, mushrooms, hot pepper sauce, garlic salt, Worcestershire sauce and cayenne pepper. Add a 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 prepared casserole dish. Top with cheddar cheese, then sprinkle with cracker crumbs and paprika.

Bake in a 350 degree F oven for 30 minutes, or until heated through and bubbly.

Servings: 10-12
Source: Jack Lewis