2 lb. crawfish tails
onion
bell pepper
1 stick butter
onion soup
2 c. rice (uncooked)
1 can cream of celery soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 c. water

Sauté onion and bell pepper in butter. In separate container, mix tomatoes, soups, rice and water. Add crawfish tails and sautéed vegetables. Place in casserole dish. Cover and bake at 350°F for 1 1/2 hours, stirring about every 45 minutes. Uncover last 15 minutes.