1 c. chopped onions
1 c. chopped bell pepper
1 c. chopped celery
2 gloves garlic, chopped
1 stick butter
1 (10 3/4 oz.) can cream of mushroom soup
1 (11 oz.) can cheddar cheese soup
1 (4 oz.) jar pimiento, chopped with juice
1/4 c. bread crumbs
1/3 c. chopped parsley
1 c. chopped green onions
3 c. cooked crawfish or shrimp*
2 c. cooked rice
2 tbsp. hot sauce (Tabasco)
1 tsp. black pepper
1 tsp. salt

Preheat oven to 350°F. Cook onions, bell pepper, garlic and celery in butter until tender. Add soup, parsley, green onions, crawfish or shrimp, chopped pimiento (and juice) and seasonings. Heat thoroughly. Stir in rice and some bread crumbs. Place in 3 quart casserole. Sprinkle bread crumbs on top.

Bake for 30 minutes.

Yield: 6 to 8 servings.

*Note: Raw crawfish or shrimp may be substituted for cooked.