1/4 c. butter
1 c. chopped onions
1 c. chopped celery
2 c. cooked rice
Bread crumbs
Salt & pepper to taste
1 1/2 c. chopped bell pepper
1 can cream of mushroom soup
1 lb. crawfish tails
1/2 c. chopped green onions
1/2 c. parsley
5 toes garlic

Melt butter, saute onions, celery, bell pepper and garlic. Blend in soup, remove from fire and add crawfish tails, rice, green onions and parsley. Mix and season to taste. Place in a buttered casserole dish, top with bread crumbs. Bake at 375 degrees for 30 minutes.