Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

Cullen's Cajun Seafood Rice

2 Sticks Butter
3 Cups Onions chopped
2 Cups Bell Pepper chopped
1/4 Cup Celery  chopped
1/2 Cup All-Purpose Flour
1 Pint Half & Half
1 Carton Sour Cream -- (8 oz)
1/4 Pound Processed Cheese cubed
6 c Medium Grain Rice -- cooked
6 tbs Dry Parsley Flakes
1 1/2 lb Raw Shrimp  peeled, may be Chopped
1 lb Fresh Crabmeat
1 jar Mushroom Pieces  (16 oz)
2 oz Pimentos  sliced
Season To Taste: Cayenne Pepper Salt And Pepper Garlic Salt Tabasco Sauce

Melt butter in a 6 quart saucepan. Saute onions, bell pepper and celery on medium heat for several minutes. Add flour, cook for 1-2 minutes, add half & half, sour cream, cheese, parsley flakes and seasoning. Cook until all cheese is melted. Add shrimp, crabmeat and mushrooms, cook on medium heat for 20 minutes or until shrimp and crabmeat are well cooked. Add pimentos for color. Fold cooked rice into sauce and mix well. Serve warm. May be served on pastry shells. Serves 15.

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