4 tablespoons unsalted butter
1 pound country smoked sausage, finely diced
1 pound medium shrimp, peeled, deveined, and chopped
1/2 chopped green bell pepper
3-3/4 cups water
1 package low sodium dirty rice mix, 12-ounce size
1 can shoe peg corn, undrained
1 can Campbell’s Cream of Shrimp Soup
1 bunch sliced green onions
2 large jars mushrooms, undrained
1-2 teaspoons Kitchen Bouquet as desired for color
1 pound claw crabmeat, picked clean for shells
1 pound Louisiana crawfish tails
First melt the butter in a large, heavy, anodized skillet or Dutch oven over medium heat.
Then drop in the smoked sausage and cook the pieces until slightly browned.
When that happens, stir in the chopped shrimp and cook them for about 3 minutes until they turn a heavy pink—but do not overcook them.
At this point, toss in the bell peppers, stir everything together for about 3 minutes, and cook until tender.
Now pour the water into the pot, stir everything together well, and bring the mixture to a boil.
Then immediately whisk in dirty rice mix and return the contents of the pot to boil.
When everything is fully combined, stir in the corn, the shrimp soup, the green onions, the mushrooms, and the Kitchen Bouquet.
At this stage, reduce the heat to low, cover the pot tightly, and simmer the casserole for about 25 minutes or until almost all of the liquid is evaporated.
All that’s left to do now is to thoroughly and uniformly fold in the crabmeat and the crawfish tails.
Finally, cover the pot once more, remove it from the hot burner, and let the casserole stand for about 5 minutes. Oh—and be sure you fluff the rice completely with a fork just before you serve it.