CRAWFISH RICE CASSEROLE

CRAWFISH RICE CASSEROLE
"Rest assured that when this casserole is served, there are never any leftovers."
Makes 4 to 6 servings

1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 tablespoons butter
1 pound crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 tablespoon Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish

In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.

In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.