1 c. chopped bell pepper

1/2 c. chopped onion

1/2 c. chopped celery

1/4 c. vegetable oil

1-2 cloves garlic, minced

4 cans Healthy Choice® Tomato with Garden Herbs soup

2 c. cooked rice

1 I/2 lbs. chopped Louisiana crawfish tailmeat

Salt to taste

Hot pepper sauce to taste

1/2 c. chopped green onions

4 env. unflavored gelatin

2/3 c. dry white wine

Parsley, whole boiled crawfish

Saute’ bell peppers, onion and celery in vegetable oil until soft but not brown. Add garlic and saute’ 1 minute longer. Add soup, rice, crawfish tailmeat, salt, hot sauce and green onions. Stir and check seasoning. Remove from heat. In a separate bowl, mix gelatin with wine. Stir and allow to soften 2-3 minutes. Add to the warm crawfish mixture. Stir and pour into a greased spring form pan. Place in refrigerator and chill thoroughly, preferably overnight. At serving time, unmold onto platter and garnish with parsley and whole boiled crawfish. Serve with crackers.