Shrimp and Crab Casserole Recipe

Ingredients

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
• 1/4 cup butter, cubed
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 3 tablespoons all-purpose flour
• 1-1/2 cups half-and-half cream
• 1 teaspoon seafood seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon hot pepper sauce
• 1/4 teaspoon pepper
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 2 cans (6 ounces each) lump crabmeat, drained
• 1 cup shredded Colby-Monterey Jack cheese