Louisiana Shrimp Casserole

• 1 c. chopped onions
• 3/4 c. chopped green bell peppers
• 1 clove garlic (minced)
• 2 Tbsp. butter
• 1 lb. shrimp (shelled & deveined)
• 1 lb. crawfish tails
• 1 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
• 1/4 tsp. cayenne pepper
• 2 slices of white bread
• 1/4 c. milk
• paprika

1. In large saucepan, cook onions, bell peppers and garlic in butter until crisp and tender.
2. Add shrimp, cook 3 minutes longer. Stir in soup, rice, parsley, lemon juice, seasonings and crawfish tails.
3. Add bread soaked in milk.
4. Mix well.
5. Spoon into buttered shallow 2 qt. casserole dish; sprinkle with paprika.
6. Bake in preheated 350 degree oven for 30 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=55098 (may not work)