2 (10 1/2 oz.) cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. grated onion
3/4 c. milk
Salt, white pepper, seasoned salt, ground nutmeg and cayenne
3 lbs. raw shrimp, cooked and cleaned
1 (7 1/2 oz.) container crabmeat, drained
1 (5 oz.) can sliced water chestnuts, drained
1 1/2 c. celery, diced
3 tbsp. minced fresh parsley
1 1/3 c. rice, cooked
Paprika
Almonds (slivered)

Blend soup and mayonnaise in large bowl. Stir until smooth. Add onion then milk. Begin seasoning with heavy hand. Add other ingredients except paprika and almonds. Turn into large buttered casserole. Sprinkle with paprika and almonds. Bake 350, 30 minutes until bubbly.