2 pkg (8.8 oz ea) ready to serve long grain & wild rice
¼ C butter, cubed
2 celery ribs, chopped
1 med, onion, chopped
3 Tab flour
1½ C half and half cream
1 tsp seafood seasoning
¾ tsp salt
½ tsp hot pepper sauce
¼ tsp pepper
1½ Lb uncooked shrimp (31-40 per lb), peeled and deveined
2 cans (6oz each) lump crabmeat, drained
1 C shredded colby-monterey jack cheese
Preheat over to 350º.
Spread rice into greased 13x9 baking dish.
In large skillet, heat butter over med heat.
Add celery and onion, cook and stir until tender, 6-8 minutes.
Stir in flour until blended, gradually whisk in cream.
Bring to boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Stir in seafood seasoning, salt, pepper sauce and pepper.
Fold in shimp and crab.
Spoon over rice.
Sprinkle with cheese.
Bake, covered, until shrimp turn pink, 40-45 minutes.
Let stand 5 minutes.