Crawfish Casserole

• 1 stick butter or margarine
• 1 c. chopped onions
• 1 c. chopped celery
• 3 cloves of garlic
• 1 c. bell pepper, chopped
• 2 lb. crawfish tails
• 1 can Cream of Mushroom soup
• 1 can Cream of Shrimp soup
• 2 c. cooked rice
• 1/2 c. water
• 1 c. chopped parsley
• 1 c. chopped green onion tops
• 1 c. chopped parsley
• 1 c. chopped green onion tops
• bread crumbs

1. Chop vegetables very finely and saute in butter.
2. Add crawfish tails and cook for 4 minutes.
3. Add soups and season to taste.
4. Then add cooked rice, water, parsley, and green onion tops.
5. Heat thoroughly.
6. Pour into casserole and sprinkle with bread crumbs. Bake for 25 minutes in a 375u0b0 oven.

butter, onions, celery, garlic, bell pepper, crawfish tails, cream of mushroom soup, cream of shrimp soup, rice, water, parsley, green onion, parsley, green onion, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37532 (may not work)