Crawfish and Shrimp Casserole

Serves/Makes:6 servings

Ingredients
1 cup (225 ml) Onions, chopped
1 clove Garlic, minced
1 pound Shrimp, shelled, deveined
1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size)
1 tbsp (15 ml) Parsley, chopped
1-1/2 tsp (7 ml) Salt
1/4 tsp (1 ml) Cayenne pepper
1/4 cup (60 ml) Milk
3/4 cup (175 ml) Green bell pepper, chopped
2 tbsp (30 ml) Butter or margarine
1 pound Crawfish tails
3 cups (700 ml) Rice, cooked
1-1/2 tbsp (20 ml) Lemon juice
1/4 tsp (1 ml) Black pepper
2 White bread slices
Paprika

Preparation
In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
Add shrimp; cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread soaked in milk.
Mix well.
Spoon into buttered shallow 2-quart casserole.
Sprinkle with paprika
Bake in preheated 350 degree (175 C.) oven 30 minutes.

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