Recipe dates back 30 years. An old time favorite that’s enjoyed still. This is a very versatile dish and you can replace the shrimp with crawfish or crab meat.
Sauté margarine, onions, bell pepper, garlic and celery for 15 minutes on low to medium heat. Add the can of mushroom soup, pimento, parsley and shrimp. Cook for 5 minutes.
Add the bread, broken up into pieces, along with the 2 cups of cooked rice. Season with black pepper, cayenne, onion and/or garlic powder and salt. Easy on the salt as the soup provides a good deal of the salt needed for this recipe. Add water to the desired softness and simmer for 10 minutes.
Pour in a buttered casserole dish; sprinkle with cracker crumbs. Bake at 450 degrees for 30 minutes or until the top is brown. Crabmeat or crawfish may be substituted in place of shrimp.
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