1 lb. crayfish tails (whole)
1/2 lb. crayfish tails, chopped
2 c. cooked rice (butter & parleyed)
1 c. celery, chopped
1/2 c. green pepper
1 c. onions, chopped
1/2 c. sliced fresh mushrooms
2 sticks butter
4 tbsp. shallots, chopped
2 tbsp. flour
1 c. grated sharp cheese
1/2 c. black olives, sliced
Salt, black & cayenne pepper to taste (about 2 tsp. salt & 1/2 tsp. pepper)

Melt 1 stick butter and gradually stir in the 1/2 pound chopped crayfish tails. Saute about 2 minutes. Stir in shallots and cook another minute until blended; set aside.

Grease a 9 x 11 inch casserole dish. In a large mixing bowl, blend together the buttered, parleyed rice with the sauteed crayfish; mix thoroughly and spread in casserole. Set aside.

Put skillet back on medium heat and melt the second stick of butter; sprinkle in the flour and quickly whisk it around to make a light roux (tan). Toss in onions, celery and bell pepper and cook until softened. Put in the 1 pound whole crayfish tails and increase fire to high, rapidly stirring. Season and spoon the whole tails over the bed of rice (juice and all) over the rice. Sprinkle the Cheddar cheese o top. Decorate the top of that with mushrooms and black olives. Bake casserole in 350 degree oven for 35 minutes. Enjoy!