1 c. raw rice
1 c. raw brown rice
1 lb. shrimp, peeled
12 oz. crabmeat (fresh, canned or frozen)
1 jar chopped pimentos
2 sm. cans mushrooms
2 cans mushroom soup
1/2 green pepper, chopped
2 onions, chopped
2 c. chopped celery
1/4 c. slivered almonds

Prepare rice according to package directions. Saute onions, celery and pepper in butter. Add to cooked rice with shrimp, crab, pimento and mushrooms. Put in greased casserole and season. Pour soup over. Cover and bake 45 minutes at 350 degrees. Last 10 minutes, uncover and sprinkle almonds on top. Serves 10-12.