3 c. crawfish tails, cooked and peeled
2 c. cooked rice
1/4 c. celery leaves, chopped
1 bell pepper, chopped
2 sm. onions, chopped
1 bunch shallots, chopped
1 can cream of mushroom soup
1 sm. can chopped mushrooms
1 sm. jar pimientos
1/2 stick butter

Saute onion, celery and bell peppers in butter until tender. In a large casserole dish mix crawfish tails, rice, mushrooms, cream of mushroom soup, shallots and onion mixture together. Bake at 350 degrees for about 25 to 30 minutes.