Crab Meat and Oyster Dressing

For a Thanksgiving South Louisiana-style.

• Ready In: 1 hr 12 mins
• Serves: 8

Ingredients

• 1 (6 1/4ounce) 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 1/2ounce) 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.