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Serves/Makes:6 servings

Ingredients

• 1 cup (225 ml) onions, chopped
• 1 clove garlic, minced
• 1 lb (.5 kg). shrimp, shelled, deveined
• 1 10.75 oz (301 grm). can cream of mushroom soup
• 1 tbsp (15 ml). parsley, chopped
• 1-1/2 tsp (7 ml). salt
• 1/4 tsp (1 ml). cayenne pepper
• 1/4 cup (60 ml) milk
• 3/4 cup (175 ml) green bell pepper, chopped
• 2 tbsp (30 ml). butter or margarine
• 1 lb (.5 kg). crawfish tails
• 3 cups (700 ml) rice, cooked
• 1-1/2 tbsp (20 ml). lemon juice
• 1/4 tsp (1 ml). black pepper
• 2 white bread slices
• paprika

Preparation

• Preheat oven to 350 degrees (175 C.).
• In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
• Add shrimp; cook 3 minutes longer.
• Stir in soup, rice, parsley, lemon juice and seasonings.
• Add bread soaked in milk.
• Mix well.
• Spoon into buttered shallow 2-quart casserole.
• Sprinkle with paprika.
• Bake in preheated 350 degree (175 C.) oven 30 minutes.

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