- 1/2 lb margarine
- 3 cups onion, chopped
- 2 cups bell pepper, chopped
- 1/4 cup celery, chopped
- 1/2 cup all-purpose flour
- 1 pint half and half
- 8 ounces sour cream
- 1/4 cubes processed cheese
- 1-1/2 pounds cleaned fresh raw shrimp
- 1 pound fresh crabmeat (lump meat)
- 1 6-ounce jar mushroom pieces
- 2 ounces sliced pimentos
- 3 cups rice, cooked
Season to taste with red, white and black pepper, salt, garlic powder, Louisiana Hot Sauce
Melt butter in a 6 quart sauce pot. Sauté onions, bell pepper and celery on medium heat 5 minutes or until all is thoroughly softened.
Add flour; stir in well. Add half and half, sour cream, cubed processed cheese and seasoning.
Cook until all cheese is melted. Add shrimp, crab meat and mushrooms.
Cook on medium heat 20 minutes, or until shrimp and crab meat are well-cooked. Add pimentos for color.
Fold cooked rice into seafood sauce. Spoon in serving dish. Garnish accordingly with lemon slices. Cut carrot or radish flowers if desired