1 onion
2 celery stalks
2 bunches shallots
1 sm. green pepper
1 stick butter
2 cans cream of mushroom soup
9" or 9 1/2" pie shell
1 lb. shrimp
1 lb. crabmeat
White sauterne wine (dashes)
1 c. grated American cheese
Lea & Perrins (dashes)
Bread crumbs

Saute cut up seasoning in melted butter, add in cut up shrimp cooking until pink, add crabmeat, cream of mushroom soup and mix well; add wine, Lea and Perrin and grated cheese, bread crumbs to thicken and absorb the liquid, but not too dry as it will have to bake. Pour into a slightly baked pie shell and sprinkle bread crumbs lightly on top. Bake at 350 degrees until crust is golden brown.

I just pre-bake the crust until it is firm to prevent it from being soggy.