Crawfish and Shrimp Louisiane Casserole

• 1 cup (225 ml) onions, chopped
• 1 clove garlic, minced
• 1 lb (.5 kg). shrimp, shelled, deveined
• 1 10.75 oz (301 grm). can cream of mushroom soup
• 1 tbsp (15 ml). parsley, chopped
• 1-1/2 tsp (7 ml). salt
• 1/4 tsp (1 ml). cayenne pepper
• 1/4 cup (60 ml) milk
• 3/4 cup (175 ml) green bell pepper, chopped
• 2 tbsp (30 ml). butter or margarine
• 1 lb (.5 kg). crawfish tails
• 3 cups (700 ml) rice, cooked
• 1-1/2 tbsp (20 ml). lemon juice
• 1/4 tsp (1 ml). black pepper
• 2 white bread slices
• paprika

1. Preheat oven to 350 degrees (175 C.).
2. In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
3. Add shrimp; cook 3 minutes longer.
4. Stir in soup, rice, parsley, lemon juice and seasonings.
5. Add bread soaked in milk.
6. Mix well.
7. Spoon into buttered shallow 2-quart casserole.
8. Sprinkle with paprika.
9. Bake in preheated 350 degree (175 C.) oven 30 minutes.

onions, clove garlic, shrimp, cream of mushroom soup, parsley, salt, cayenne pepper, milk, green bell pepper, butter, crawfish tails, rice, lemon juice, black pepper, white bread, paprika

Taken from online-cookbook.com/goto/cook/rpage/0003BB (may not work)