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.