Beazell's Seafood Stuffed Bell Peppers (via Beazell's Cajun Seasoning)

1 can cream of mushroom soup

2 cans cream of celery soup

1 lb. shrimp (peeled and deveined)

1 lb. crab meat

1 stick butter

1/3 cup chopped green onions

4 cups cornbread

10 large bell peppers (topped and cleaned)

2 – 3 Tbsp. Beazell’s Cajun Seasoning

Saute green onions in butter. Add shrimp, crab meat and Beazell’s Cajun Seasoning. While continually stirring, cook until the shrimp are cooked (appr. 6 – 8 minutes). Add soups and gradually work in the cornbread. Mix ingredients thoroughly. Spoon mixture into bell peppers that have been placed in a casserole dish. Lightly sprinkle Beazell’s Cajun Seasoning over each bell pepper. Bake 20 – 25 minutes at 350 degrees until tops are golden brown.