2 lb. crawfish tails
1 1/2 sticks butter
1 c. green onions
1 c. white onions
1 c. celery
1/2 c. chopped parsley
1/2 c. green pepper

Saute all seasonings to limp, then add 2 cans Cream of Shrimp Soup, crawfish tails, 1 teaspoon salt, pepper and garlic powder, 1/2 teaspoon of cayenne pepper. Mix together, then add 1 1/2 cups raw rice, cooked. Bake at 350 degrees for 35 minutes.