Crawfish Casserole

1 stick butter or margarine

1 cup of chopped onion

1 cup chopped celery

2 pounds of peeled crawfish tales (or peeled shrimp)

3 cloves of garlic

1 cup of bell pepper

1 can cream of mushroom soup

1 can cream of shrimp soup

2 cups cooked rice

1/4 cup bread crumbs

1 teaspoon Tony Chachere's Original Creole Seasoning or your favorite cajun/creole seasoning.

1. Chop vegetables and saute in butter until tender
2. Add crawfish and cook for 4 minutes
3. Add cream of mushroom soup, cream of shrimp soup, creole seasoning, 1 cup water and cooked rice
4. Heat thoroughly
5. Pour into casserole dish, sprinkle with bread crumbs and bake 25 minutes at 375 degrees

For additional zest, spice up your meal with a little hot sauce or cajun seasoning.