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Louisiana Crawfish Casserole

2 Tbsp. butter/margarine
1 cup chopped onions
3/4 cup chopped green pepper
1 clove garlic, minced
3 cups Crawfish Tails
1 can cream of mushroom soup
2 slices of bread
3 cups cooked rice
1 Tbsp. parsley, chopped
1 1/2 Tbsp. lemon juice
1 1/2 tsp. salt
1/4 tsp. each black and red pepper

Melt butter in large skillet. Add onion, green pepper, and garlic. Cook until tender crisp. Stir in Crawfish, soup, rice, parsley, lemon juice, and seasonings. Add bread which has been crumbled and soaked in milk. Mix well. Spoon into a buttered shallow 2 quart casserole. Sprinkle with paprika. Bake at 350 F for 30 minutes. Yield: 6 servings.

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