1 c  Onions,chopped
1    Garlic clove,minced
1 lb Shrimp,shelled/deveined
1 cn Cream/mushroom soup(10.75oz)
1 tb Parsley,chopped
1 1/2 ts Salt
1/4 ts Cayenne pepper
1/4 c  Milk
3/4 c  Green bell pepper,chopped
2 tb Butter or margarine
1 lb Crawfish tails,peeled
3 c  Rice,cooked
1 1/2 tb Lemon juice
1/4 ts Black pepper
2    White bread slices
Paprika

1. In large saucepan, cook onions, bell pepper and garlic in butter until
crisp-tender.
2. Add shrimp; cook 3 minutes longer.
3. Stir in soup, rice parsley, lemon juice and seasonings. Add bread soaked
in milk; mix well.
4. Spoon into buttered shallow 2-quart casserole; sprinkle with paprika.
5. Bake in preheated 350F. oven 30 minutes.