This recipe was entered in the international rice festival by a friend, Mrs. Shirley Griffin. She won top honors, Chef de Riz (Rice Chef), with it! Living in the heart of rice and Cajun country, where fresh seafood is readily available, this is the perfect recipe to cook on special occasions or when entertaining!
In small sauce pan, melt cream cheese and 1 stick of butter together on low heat.
In a separate pan, melt remaining 1/2 stick butter and add onions, bell pepper, celery, and mushrooms. Sauté until vegetables are tender.
Add shrimp and sauté until shrimp are pink.
Add garlic salt, Tabasco, red pepper, soup, rice, and cream cheese mixture; mix well. Gently spoon in crabmeat.
Pour into 2-3 quart casserole dish, top with cracker crumbs and cheese.
Bake at 350 degrees for 30 minutes
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