Crawfish Rice Casserole

1 cup diced celery
1 cup chopped onions
1/2 cup crawfish fat
1 can cream of mushroom soup
3/4 cup green onion tops
3 slices bread, moistened
1/2 cup water
3 sm. cloves garlic
1/2 cup chopped bell pepper
1/4 cup butter
6 sprigs parsley, chopped
2 cup crawfish tails
2 cup cooked rice
Salt and pepper to taste

Saute celery, garlic, onion and bell pepper in crawfish fat and butter until tender. Add parsley and crawfish tails. Heat slowly until hot. Add bread, rice and water and cook 15 minutes longer. Season to taste. Turn into a 1 quart casserole dish. Dot with butter. Sprinkle with bread crumbs and paprika. Bake in 375 degree oven about 30 minutes in covered casserole.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana