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Creole Shrimp Casserole
1 1/2 sticks margarine
1 medium onion, chopped
1/2 cup parsley, chopped
1 bell pepper, chopped
2 cloves garlic, minced
2 ribs celery, chopped
1 cup green onions
1 large jar sliced mushrooms, drained
1 can French onion soup
1 can diced tomatoes
2 1/2 to 3 lbs. raw cleaned Shrimp
2 1/2 cups long grain rice, uncooked
1 Tbsp. salt
1/4 tsp. red pepper
1/4 tsp. black pepper
Saute chopped onions, pepper, celery and garlic in margarine in a heavy duty Dutch oven until tender. Add the soups and tomatoes with mushrooms. Mix until well blended. Add seasonings with parsley and green onions, then mix in the rice and Shrimp. Bake covered in a large oblong, well greased pan at 400 degrees F for one hour or until the rice is cooked.
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