1 lb. peeled crawfish tails
2 c. cooked rice
3 slices bread (wet wring and tear apart)
1 can mushroom soup
1 c. chopped celery
1/3 c. chopped bell pepper
1 1/2 c. chopped onion
3 cloves garlic, minced
1/2 c. green onion, tops chopped
1 c. bread crumbs
1 stick butter
1 tsp. Tony Chachere's Famous Creole Seasoning

Season crawfish with Tony's Seasoning. Melt butter in Dutch oven and saute crawfish for 5 minutes. Remove crawfish. Add all vegetables and saute for 10 minutes. Add all other ingredients, except bread crumbs. Place in casserole dish. Cover with bread crumbs and bake at 375 degrees for 30 minutes. Serves 6.