Ingredients:

  • 8 oz. of cream cheese
  • 1 stick of real butter
  •  lb. of fresh peeled Louisiana crawfish tails
  • 1 lb of fresh peeled shrimp
  • 1 cup of white onion chopped
  • 1/2 cup celery, chopped
  • 1 green bell pepper chopped
  • 1/3 cup of cream of mushroom soup
  • 1/3 cup cream of shrimp soup
  • 3 cups of cooked white rice
  • ½  teaspoon of  Slap ya mama Seasoning (or Cajun Seasoning)
  • 1 teaspoon of Louisiana hot sauce
  • 1/2 teaspoons of white pepper
  • 1 1/2 cups of Velveeta cheese, grated
  • 1 cup of fried onion rings from a can
  • 2 tablespoons of butter

Instructions:

  • Use a double broiler to melt the 1 stick of butter and cream cheese.
  • In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
  • Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
  • Pour into a greased 9x13x2 casserole dish.
  • Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
  • Bake  at 350 degrees for 30 minutes