2 cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
To taste: salt, pepper, seasoned salt nutmeg, cayenne pepper
3 lb. raw shrimp, cooked and cleaned
1 can crabmeat, drained
1 can waterchestnuts, drained and sliced
1 1/2 c. diced celery
3 tbsp. fresh parsley, minced
1 1/3 c. uncooked rice, cooked until dry and fluffy
Paprika
Several almonds

Blend soup and mayonnaise into large bowl. Stir until smooth. Add onion, milk, now begin seasoning (use a lot, as rice is bland). Combine with other ingredients, except paprika and almonds.

Check seasoning; add a few tablespoons of milk if it seems dry. Turn in large, shallow, buttered casserole. Sprinkle with paprika and scatter almond on top. Bake uncovered at 350 degrees for 30 minutes.