Vidalia Onion Crawfish Casserole

2 large Vidalia onions, sliced

1 pound crawfish tails

1/2 cup crushed barbecue flavored chips

1 cup Parmesan cheese, grated

1 cup sharp Cheddar cheese, shredded

1 cup Mozzarella cheese, shredded

3 tablespoons butter or margarine

1/2 cup fresh parsley, chopped

1 can cream of mushroom soup

1/2 cup milk

Paprika, to taste

Garlic salt, to taste

Black pepper, to taste

Preheat oven to 350F. In casserole dish layer one Vidalia onion, 1/4 cup chips, 1/2 pound crawfish tails, 1/2 cup all cheeses, combined, 1-1/2 tablespoons butter sliced in small pieces, spread out, and 1/4 cup parsley. Repeat layers a second time. Mix soup and milk until mixtures are smooth and creamy. Pour and let settle into casserole over layers. Top with paprika, garlic salt and black pepper. Cook for one hour. May be kept at lower temperature until served. Serve hot with French bread.

Serves 6-8.

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Cajun Country -- New Iberia, Louisiana