Crab Meat and Oyster Dressing

ratherbeswimmin''s Note:

For a Thanksgiving South Louisiana-style.

• Total Time: 1 hrs 12 mins
• Prep Time: 25 mins
• Cook Time: 47 mins

Ingredients:

Servings: 8

• 1 (6 1/4 ounce) package long grain and wild rice blend
• 2 1/3 cups water
• 5 tablespoons butter or 5 tablespoons margarine, divided
• 1 medium onion, chopped
• 1/2 medium green bell pepper, chopped
• 1 cup chopped fresh mushrooms
• 1 lb fresh crabmeat, drained and picked over
• 1 (12 ounce) container fresh oysters, drained
• 1 (10 1/2 ounce) can cream of celery soup
• 1 cup chopped pecans, toasted
• 1/2 cup Italian seasoned breadcrumbs
• 1 -2 green onion, chopped
• 1/4-1/2 teaspoon salt (to taste)
• 1/4-1/2 teaspoon ground black pepper (to taste)
• 1/8-1/4 teaspoon cayenne pepper (to taste)

Directions:

1. Add rice mix with seasoning packet, water, and 1 tablespoon butter to a saucepan; bring to a boil; lower heat, cover and let simmer for 25 minutes or until rice is tender.
2. In a large non-stick skillet, melt the remaining butter over medium heat.
3. Add in the onions, bell pepper, and mushrooms; cook and saute for 8 minutes or until tender.
4. Add in the crabmeat and oysters; stir and cook for 4 minutes.
5. Add in the rice, soup, and remaining ingredients; stir to combine.
6. Cook, stirring occasionally, for 5-10 minutes or until heated. Serve hot.