1 c. onions, chopped
1 c. bell peppers
1 c. celery
1 block butter
2 c. cooked rice
1 can cheddar cheese soup
1 tsp. parsley
1 or 2 lbs. crawfish tails or shrimp
1 can cream of mushroom soup

Saute onions, bell peppers, celery in butter. Add crawfish or shrimp and season to taste. Add the 2 cans of soup and mix well. After you've mixed well, add parsley and rice. Pour in 2-quart casserole dish and top with seasoned bread crumbs. Bake at 350 degrees for 20-30 minutes.