Shrimp, Crab, Crawfish, Sausage, Corn and Dirty Rice Casserole

Ingredients

• 4 tablespoons unsalted butter
• 1 lb smoked sausage, finely diced
• 1 lb medium shrimp, peeled, deveined and chopped
• 1/2 cup bell pepper, chopped
• 3 3/4 cups water

• 1 (12 ounce) package dirty rice mix (low sodium)

• 1 (14 ounce) can shoe peg corn, undrained

• 1 (10 ounce) can cream of shrimp soup
• 1 bunch green onion, sliced

• 2 (10 ounce) jars mushrooms, undrained
• 1-2 teaspoon Kitchen Bouquet, as desired for color
• 1 lb claw crabmeat, picked clean for shells
• 1 lb crawfish tail

Directions

1. 1

   First melt the butter in a Dutch oven over medium heat. Drop in the smoked sausage and cook until slightly browned. Stir in the shrimp and cook until they turn pink, about 3 minutes. Do not overcook the shrimp. Toss in the bell pepper and cook another 3 minutes until tender.

2. 2

   Pour the water into the pot, stir everything and bring to a boil. Whisk in the dirty rice mix and return to a boil. When everything is fully combined, stir in the corn, shrimp soup, green onions, mushrooms and Kitchen Bouquet.

3. 3

   At this stage, reduce the heat to low, cover the pot tightly, and simmer for about 25 minutes or until almost all of the liquid is evaporated.

4. 4

   Fold in the crab meat and crawfish tails. Cover the pot, remove from the burner and let stand for about 5 minutes. Fluff the rice with a fork before serving.