1 1/2 lbs. crawfish
1 1/2 lbs. crappie fillets
4 onions, chopped fine
2 stocks celery, chopped
1 bell pepper, chopped
2 sticks butter
1 can mushroom soup
Dash of paprika for flavor and color

ETOUFFIE SAUCE: Cook onions, celery and pepper in butter until clear, then add mushroom soup, stirring until smooth. Add paprika for flavor, color.

Place a layer of crappie fish in bottom of greased pan. Add layer of above sauce, then a layer of crawfish. Repeat with one more layer of each ingredient. Then pop into oven, bake 30 minutes at 400 degrees. "Boy is it good."