1/4 c. butter
1/2 c. crawfish fat (optional)
1/2 c. chopped onion
1 chopped bell pepper
1 c. chopped celery
1 lb. crawfish tails
2 c. cooked rice
Salt and pepper to taste
3 tbsp. minced garlic
1/2 c. green onion top, chopped
2 tbsp. chopped parsley
1 can cream of mushroom soup
1 sm. can mushrooms
3 slices moistened bread
1/2 c. water
Bread crumbs
Paprika

Saute onions, pepper, celery and garlic in butter for about 10 minutes. Add onion tops, parsley, mushrooms, mushroom soup and tails. Let cook until a slow boil. Add rice, bread, water, salt and pepper. Cook 15 minutes. Pour in casserole dish. Sprinkle with butter then sprinkle bread crumbs and paprika. Cover. Bake for 35 minutes at 375 degrees. Serves 6.