Seafood Delight

Pam Clotiaux Howard (originally from Velma Davis Howard)

Yield: 6 servings

This was originally from my mother-in-law, Velma. It takes a little prep time, so it was always a special treat, but you could save time by using pre-peeled/cooked shrimp. (Dec 1996)

3/4 cup margarine
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies
2 (6oz) cans of crab meat or 1 pkg of frozen imitation crab meat
1 tsp dried parsley
1 (10.75oz) can cream soup (chicken, celery or mushroom)
1 (10.75) can French onion soup
1 medium onion, chopped
1 medium bell pepper, chopped
1 - 1 1/2 lbs raw peeled shrimp
2 cups raw rice
1 tsp salt
1 tsp pepper

Preheat oven to 350˚F. Sauté diced onion and bell pepper in margarine (I use 1 stick of margarine and I usually do this in the microwave). 

In large bowl combine all of the other ingredients, adding the rice last. Then put mixture in a baking dish and bake covered for 1 hour. 

After 30 minutes, stir and return to oven for 30 minutes or until rice is done.