Description[edit | edit source]

Makes 6 servings

Ingredients[edit | edit source]

Directions[edit | edit source]

  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.
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