2 stalks celery, chopped
1 bell pepper, chopped
1 cup chopped onion
1 stick butter (health nut here uses 1/2 stick-still tastes good to me!)
1 can Rotel tomatoes (spice to your liking)
1 lb crawfish tails
1 can cream of mushroom soup (use the lowfat--you'll never know)
grated cheddar cheese
Cook rice according to package directions. Preheat oven to 325 degrees. Saute celery, bell pepper, and onion in butter. Add tomatoes and simmer 10 minutes. Combine cooked rice, tomato mixture, soup and crawfish in 9 X 13 casserole dish. Sprinkle with cheese. Bake at 325 for 30-40 minutes--until bubbly.