2 (10.5 oz.) cans cream of shrimp soup
1/2 c. mayonnaise
1 sm. onion, grated
3/4 c. milk
Salt, seasoned salt, white pepper, nutmeg, cayenne pepper to taste
3 lb. shrimp, cooked and cleaned
1 (7.5 oz.) can crabmeat, drained
1 (5 oz.) can water chestnuts, drained and sliced
1 1/2 c. diced celery
3 tbsp. minced parsley
1 1/3 c. long grain rice, cooked until dry and fluffy
Paprika
Slivered almonds

Blend soup and mayonnaise in large bowl. Add onion, then milk. Begin seasoning; use quite a bit! Combine with other ingredients except paprika and almond. Add more seasoning if needed.

Add milk (little extra) if dry; mixture should be moist. Place mixture in large buttered casserole dish. Sprinkle generously with paprika and almonds. Bake uncovered at 350 degrees for 30 minutes or until bubbly. Freezes well. Also good served as individual "casserolettes".