1 c. cooked crawfish tails and fat
3 c. cooked rice
1 1/4 c. water
1/4 c. minced celery
1/2 sm. green pepper, minced
1 bunch shallots, chopped fine
1 bay leaf
1 can condensed cream of mushroom soup
4 yolks hard boiled eggs
2 or 3 slices well buttered bread
Olive oil or other shortening
Salt, black pepper, Tabasco, Worcestershire sauce, paprika, and pimentos

Saute in olive oil or other shortening, celery, shallots, and green pepper about 5 minutes. Add crawfish tails and fat; saute about 5 minutes longer. Salt and pepper to taste; add a few dashes of Tabasco sauce. Mix this with cooked rice; add water, mushroom soup, bay leaf. Add a few dashes of Worcestershire sauce. Test for salt and pepper. Pour entire mixture into a greased baking dish. Grate egg yolks over the top. Remove the crust for the slices of bread; cut each slice into four triangles. Arrange triangles in a circle on top of mixture. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for about 30 minutes until mixture is thoroughly heated and bread is toasted. Garnish with pimentos. Serves 8.