Seafood Casserole - cooking recipe

Ingredients

1 stick margarine
1/2 c. chopped shallots
1 small chopped onion
1/2 bell pepper, diced
3/4 can cream of celery soup
1 can cream of mushroom soup
1 lb. crawfish tails
1/2 lb. peeled shrimp
1 can crabmeat
1/2 tsp. Tabasco sauce
Tony's Creole seasoning
10 oz. raw rice
bread crumbs
20 oz. water

Preparation

Melt margarine on medium-high heat in Dutch oven. Add onion, shallots and bell pepper. Saute until clear. Add seafood and cook several minutes. Add both cans of soup and seasoning to taste. Cook several minutes longer.
Turn off heat.
Cook rice separately with 20 ounces of water.
Add cooked rice to mixture, mixing well. Spread in oblong glass Pyrex dish.
Top with bread crumbs. Bake, uncovered, 30 minutes at 350\u00b0. Serves 4 to 5.