Recipe

Directions and notes:

Prepare and cook the 3 cups of rice and set aside. In a medium saucepan, saute the onion and peppers in margarine for about 10 minutes. Add the soup and blend well. Add the crawfish tails and let simmer for 20 minutes. Combine with cooked rice in a large casserole dish and bake at 350 degrees F. for about 45 minutes.

(note that in lieu of the cream of mushroom soup you can use cream of shrimp and that shrimp may be substituted for the crawfish tails. You can also make the casserole with 1 pound of shrimp along with 1 pound of crawfish tails.

This recipe should serve 10 people easily!