2 pounds peeled crawfish tails or shrimp
1 can cream of mushroom soup
1 can French onion soup
1 can Rotel Tomatoes w/mild chilies
1 stick butter
1 cup cooked rice
1 cup grated Monterey Jack Cheese
Garlic to taste
Directions
Note on the crawfish: You can use 2-3 lbs of peeled crawfish tails. If peeling the crawfish tails yourself, try to reserve as much of the fat and juice as possible from the heads before discarding.
Melt butter. Lightly brush bottom of a 13x9 baking pan with butter.
Mix all remaining ingredients in pan and bake in a 350 degree oven for 20-30 minutes, or until cheese is melted.
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