1 stick butter
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

Chop vegetables very finely and sauté in butter. Add crawfish tails and cook for 4 minutes. Add soups and season to taste. Then add cooked rice, water, parsley, and green onion tops. Heat thoroughly. Pour into casserole and sprinkle with bread crumbs.

Bake for 25 minutes in a 375°F oven.