Shrimp and Crab Casserole

2 (8 oz) pkgs. ready to serve long grain and wild rice 

1/4 c. butter, cubed

2 celery ribs, chopped

1 medium red onion, chopped

3 T. flour

1 1/2 c. half and half cream

1 t. seafood seasoning, I used Old Bay

3/4 t. salt

1/2 t. hot pepper sauce

1/4 t. pepper

1 1/2 lb. thawed, uncooked, peeled and deveined shrimp, (I used frozen salad shrimp)

1 lb. imitation crab meat (2 lb package at Sam's is most economical, it freezes well too)

2 c. shredded Monterey Jack cheese

8 oz. fresh mushrooms, sliced, optional

Preheat oven to 350. Spread rice in bottom of 9x13 sprayed dish. In a large skillet, heat butter over medium high heat. Add celery, onion, and mushrooms. Cook until tender, 5-7 minutes. Stir in flour until blended. Gradually whisk in cream. Bring to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Stir in seafood seasoning, salt, pepper, and pepper sauce. Fold in shrimp and crab. Spoon over rice. Sprinkle with cheese. Bake, covered, until shrimp turns pink, 40-45 minutes. Let stand 5 minutes before serving.