1 1/4 c. minced celery
1 bunch green onions, finely chopped
1/2 bell pepper, minced
3 c. Louisiana crawfish tailmeat
1/2 t. seafood seasoning
1 bay leaf
Salt & pepper to taste
Worcestershire sauce
1 clove garlic, pressed
Hot pepper sauce to taste
3 c. cooked rice
1 ¼ c. water
1 can Golden Mushroom soup
2 slices well buttered bread
Dash of paprika
Saute’ the celery, green onions and bell pepper in oil for 5 minutes. Add crawfish, garlic, seasoning and bay leaf and saute’ 5 minutes longer. Add Worcestershire, hot sauce, salt and pepper. Mix well. Add rice, water and soup. Pour into a buttered 2-quart casserole. Remove crusts from bread and cut into triangles. Arrange in a circle on top. Sprinkle with paprika. Bake, uncovered at 350 degrees for 30 minutes. Serves 8.