1-1/2 cups of white onion, chopped 1 bellpepper, chopped
1 cup of celery, chopped
3 tablespoons of garlic, minced
1/4 cup to 1/2 cup of margarine
1/2 cup of green onion tops, chopped
1/4 cup of parsley, chopped (optional)
1 can of cream of mushroom or celery soup
1 small jar of mushrooms (optional)
1 can of Rotel tomatoes (optional)
1 to 2 pounds of crawfish tails
2 cups of cooked rice (popcorn rice)
3 slices of bread, moistened
1/2 cup of water (optional)
Salt and pepper, to taste
1 teaspoon of Creole seasoning (optional)
Hot sauce, to taste
1 cup of breadcrumbs
Paprika
Sauté onion, bellpepper, celery and garlic in margarine for 10 minutes.
Add onion tops, parsley, soup, mushrooms, tomatoes and crawfish tails. Cook until hot.
Add rice, bread torn into pieces, water, salt, pepper, seasoning and hot sauce. Cook for 15 minutes.
Put in casserole dish. Dot with butter and sprinkle breadcrumbs and paprika.
Cover and bake at 375 degrees for 30 to 35 minutes.
Serves 8-10 people.