Shrimp and Crawfish Casserole

8 oz. cream cheese
1 stick real butter
2 tablespoons butter
1 cup white onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1/3 cup cream of mushroom soup
1 pound fresh crawfish tails
1 pound peeled and deveined shrimp
1/3 cup cream of shrimp soup
3 cups cooked white rice
½ teaspoon Cajun Seasoning
1 teaspoon of Louisiana hot sauce
1/2 teaspoon white pepper
1 1/2 cups Velveeta cheese, grated
1 cup fried onion rings, from a can
2 tablespoons butter

Use a double broiler to melt the 1 stick of butter. Add the cream cheese. Stir until combined. In a separate skillet, melt the 2 tablespoons of butter and sauté the onions, celery and bell pepper, cook for 5 minutes. Add shrimp and crawfish. Add cream of celery and cream of shrimp. Remove from heat. Combine rice with cream cheese mixture. Add rice mixture to the shrimp, crawfish and vegetables, stir well. Season with Cajun seasoning, hot sauce and white pepper. 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.