Louisiana Casserole

• 1 c. onion, chopped
• 3/4 c. green pepper, chopped
• 1 clove garlic, minced
• 2 Tbsp. butter
• 1 lb. crawfish tails or peeled deveined raw shrimp
• 1 (10 3/4 oz.) can cream of mushroom soup
• 3 c. cooked rice
• 1 Tbsp. parsley, chopped
• 1 1/2 Tbsp. lemon juice
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper and red pepper
• 2 slices white bread
• 1/2 c. milk
• paprika

1. Cook onion, green pepper and garlic in butter until tender-crisp.
2. Add crawfish or shrimp; continue cooking 3 minutes. Stir in soup, rice, parsley, lemon juice and seasonings.
3. Add bread after soaking in milk.
4. Mix well.
5. Spoon into buttered shallow 2-quart casserole.
6. Bake at 350u0b0 for 30 minutes or until hot and bubbly.
7. Serves 6.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=263874 (may not work)