Louisiana Casserole

Description Edit

Makes 6 servings

Ingredients Edit

• 1 cup chopped onion
• ¾ cup chopped green pepper
• 1 clove garlic, minced
• 2 tablespoons butter or margarine
• 1 pound crawfish tails or peeled, deveined raw shrimp
• 1 x 10¾ ounce can condensed cream of mushroom soup
• 3 cups cooked rice
• 1 tablespoon chopped fresh parsley
• 1½ tablespoons lemon juice
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground red pepper
• 2 slices white bread
• ½ cup milk
• paprika

Directions Edit

1. Cook onion, green pepper and garlic in butter until tender crisp.
2. Add crawfish and continue cooking 3 minutes longer.
3. Stir in soup, rice, parsley, lemon juice, salt, black pepper and red pepper.
4. Add bread which has been soaked in milk; mix well.
5. Spoon into buttered shallow 2-quart casserole.
6. Sprinkle with paprika.
7. Bake at 350°F for 30 minutes, or until hot and bubbly.