Bayou Casserole

Ingredients

2 tablespoons butter or margarine

1 large onion, chopped

1 bell pepper, chopped

2 stalks celery, chopped

1 (8-ounce) package cream cheese

1 stick butter or margarine

1 lb. clean, fresh raw shrimp

1/2 cup dices tasso or smoked sausage

1 (10-ounce) can cream of mushroom soup, undiluted

1 teaspoon green tabasco pepper sauce

1 teaspoon black pepper

1 (4-ounce) jar sliced mushrooms, drained

1 tablespoon minced garlic

1 (4-ounce) jar chopped pimentos

2 cups cooked Riceland white long-grain rice

1 cup grated sharp cheddar cheese

2/3 cup fried onions rings

Preparation

1. Preheat oven to 350 degrees.
2. In a large skillet, melt 2 tablespoons butter or margarine, add onions, bell peppers, and celery. Saute until vegetables are tender.
3. While vegetables are cooking in small sauce pan on low heat. Melt cream cheese and butter or margarine; stirring until blended.
4. When vegetables are tender, add shrimp and tasso. Continue cooking until shrimp are done. Add can of soup and mix well. Remove from heat.
5. Add shrimp mixture to cream cheese mixture. Add seasonings, mushrooms, garlic, pimentos and rice. Mix well.
6. Pour into a greased 2 or 3 quart baking dish. Bake for 20-25 minutes.
7. Remove from oven and top with grated cheese and fried onions and bake additional 5 minutes.

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