Recipe for Today - March 14, 2010
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LOUISIANA SEAFOOD PIE
1 (4 1/2 oz.) can well drained shrimp
1 (6 1/2 oz.) can crabmeat, flaked
1 Tbsp. lemon juice
1/2 (10 1/2 oz.) can cream of mushroom soup
1/2 (10 1/2 oz.) can Cheddar cheese soup
1/4 c. onions, chopped
1/4 c. celery, chopped
1/4 c. bell peppers, chopped
1 (2 1/2 oz.) can mushrooms, drained
1/4 c. margarine
2 Tbsp. flour
1 c. milk
1/8 tsp. red pepper
Combine shrimp, crabmeat, lemon juice and soups in a large
mixing bowl. Saute onions, green peppers, celery and mushrooms in
margarine until tender. Add flour and blend in milk; cook stirring
constantly until thickened. Add seafood, vegetable mixture and red
pepper. Pour into rice crust.
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