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Louisiana Gold Crab & Rice Casserole

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Ingredients

• 1 cup  Jumbo Lump Crabmeat
• 2 cups  Cooked White Rice
• 1 lb  Sharp Cheddar Cheese
• 1 cup  milk
• 4 tbsp  Butter
• 1/2 cup  Onions, finely diced
• 1/2 cup  Celery, finely diced
• 1/2 cup  Green Bell Pepper, finely diced
• 1/2 cup  Red Bell Pepper, finely diced
• 1/4 cup  Garlic, diced
• 1/2 cup  Green Onions, sliced
• 1/4 cup  Parsley, chopped
• Salt & Cracked Black Pepper, to taste
• Louisiana Gold Pepper Sauce
• 2   Eggs, well beaten

Directions

1. Preheat oven to 350 degrees F.
2. The perfect formula for cooked rice is one part rice to 1/2 parts water with a pinch of salt and a pat of butter.
3. In a saucepan, bring the water, salt and butter to a rolling boil and add rice.
4. Reduce heat to lowest setting, cover and allow to cook 30 minutes without stirring.
5. The rice will be perfect every time.
6. In a smalll Dutch Oven, melt butter over medium-high heat.
7. Add cheese and milk and stir constantly until cheese has melted.
8. Remove from heat and add onions, celery, bell peppers, garlic, green onions and parsley, blending well into the cheese mixture.
9. Season to taste with salt, black pepper and Louisiana Gold Pepper Sauce.
10. You may wish to season generously since the rice will need the additional flavor.
11. Fold in the lump crabmeat and rice and gently stir until well incorporated.
12. Add eggs, cover and bake until casserole is firmly set, appx. 45 minutes.