2 lbs. shrimp (peeled and de-veined)
1 stick butter
11 oz. cream cheese
1 lb. crab meat (imitation crab meat is delicious in recipe)
1 bell pepper, diced
1 lg. onion, diced
2 stalks celery, diced
1 can cream of mushroom soup
1 can mushrooms (drained)
1/2 tsp. red pepper (add more if you desire stronger taste)
2 tsp. liquid crab oil
1/2 tsp. black pepper
3 c. cooked rice
1/2 tsp. salt
1/2 c. grated Cheddar cheese

Melt butter in a large saucepan. Add celery, onions and bell pepper and saute until tender. Add shrimp and crab meat. Cook and stir until all of shrimp has turned pink, about 10 minutes. Add mushroom soup and cream cheese. Continue stirring until all of cream cheese is melted. Add remaining ingredients, except for rice. Cook and stir for another 10 minutes. Add rice, and stir well.

Pour mixture into a 9x13 inch pan which has been coated with Pam or other non-stick cooking spray. Sprinkle the top with grated Cheddar cheese. Bake in 300 degree oven for 15-20 minutes. Serve hot.

(This recipe also excellent with crawfish in place of shrimp, or in place of crab meat, or it may also be used with the shrimp and crab meat in the ratio of 1 pound each.)