1 lb. crawfish tail or crabmeat
1 stalk celery, chopped
1 med. onion, chopped
1/4 lg. bell pepper, chopped
1 can cream of mushroom soup
Cheddar cheese
1/2 c. rice, cooked
Salt and pepper to taste

Saute celery, onion and bell pepper in 2 tablespoons butter until tender. Wash crawfish and add to vegetable and cook 15 minutes. Add seasoning to taste. Add soup and rice. Mix well and pour half of mixture into a lightly greased square casserole. Sprinkle with the grated Cheddar cheese. Pour on remaining mixture. Cook in microwave until done.