Recipe - Louisiana Seafood Pie

2 cn (4.5oz) shrimp; drained
1 cn (6.5oz) crabmeat; flaked
1 tablespoon Lemon juice
One fourth cup Pimentos
One half cn Cream of mushroom soup
One half cn Cheddar cheese soup
2 tablespoon Chopped onion
One fourth cup Chopped celery
One fourth cup Chopped bell pepper
1 cn (2.5oz) cut or sliced up mushrooms;
drained
One fourth cup Butter or margarine
2 tablespoon Flour
1 cup Milk
1/8 teaspoon Red pepper
1 tablespoon Italian bread crumbs

RICE CRUST
2 cup Cooked rice
1 tablespoon Chopped onion
1 tablespoon Chopped parsley
1 tablespoon Pimento
2 tablespoon Melted butter
1 Egg; slightly beaten

Combine shrimp, crabmeat, lemon juice, pimentos, and soups in a large
mixing bowl. Saut‚ onion, green peppers, celery, and mushrooms in butter
until tender. Add flour and blend in milk; cook stirring constantly until
thickened. Add seafoodvegetable mixture and red pepper. Pour into rice
crust.

To make rice crust; combine rice, onion, parsley, pimento and butter in
mixing bowl. Add slightly beaten egg. Mix well. Press into a greased 9 inch
pie pan to form rice crust. After seafood mixture is poured into crust,
sprinkle with bread crumbs. Set pan in hot water to preserve moisture of
rice grains. Bake at 350 degrees for 20 minutes. Increase heat to 400
degrees and continue cooking 10 minutes longer. Serves 6.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.