Bayou Seafood Casserole - cooking recipe

Ingredients

1 lb small shrimp, peeled and deveined
1 lb cooked crayfish tail
1/2 cup butter or 1/2 cup margarine, divided
1 (8 ounce) package cream cheese
1 large onion, chopped
2 stalks celery, sliced
1 medium green bell pepper, chopped
1 lb imitation crabmeat, chunks chopped
1 can cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon hot pepper sauce
3 cups hot cooked rice
1 cup shredded sharp cheddar cheese
1/2 cup fine dry breadcrumb

Preparation

In a saucepan, add 6 tablespoons butter and cream cheese.
Heat on low until the butter is melted and cream cheese is softened, stirring frequently to combine mixture; set aside.
In a big pot, melt 2 tablespoons butter.
Add the onion, celery, and bell pepper; cook, stirring frequently, for 5 minutes.
Add the shrimp and cook/stir for 4-5 minutes or until shrimp are pink.
Add in cream cheese mixture, crawfish, imitation crabmeat, mushroom soup, mushrooms, garlic, thyme, oregano, basil, and hot sauce; stir to combine.
Add in the rice; stir to combine.
Pour mixture into a 13 x 9 inch baking dish.
Sprinkle with cheese and bread crumbs.
Bake, uncovered, at 350 degrees, for 30 minutes or until heated thoroughly.