Crawfish Casserole 11

2 lb raw crawfish tails, plus fat

1 can cream of shrimp soup

1 small jar pimientos, chopped fine

1 cup onion, chopped

1 cup celery chopped

1 cup onion tops chopped

2 cups cooked rice

1 can cream of mushroom soup

1/2 cup water

1/4 lb butter

1 cup bell pepper, chopped

1 cup parsley, chopped

3 cloves garlic, chopped

Bread crumbs

Saute garlic, onion, bell pepper and celery until tender add fat and simmer for ten minutes. In large bowl, dissolve soups with water and chopped pimientos. Add this mixture to the sauteed vegetables in your pot. Stir in tails, then rice. Fold in chopped greens. Spoon mixture into large casserole dish. Sprinkle with bread crumbs and bake at 375F, uncovered, for 25 minutes.

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Cajun Country -- New Iberia, Louisiana