Crawfish Corn Casserole 2

One 1O-ounce package frozen corn

1 medium onion, chopped

1/4 cup bell pepper, chopped

2 tablespoons margarine

2 tablespoons flour

Salt and pepper to taste

1/2 teaspoon paprika

1/4 teaspoon dry mustard

One 10 1/2-ounce can cream of celery soup

1/2 cup processed Jalapeno cheese

2 pounds fresh peeled crawfish tails

1/3 cup cracker crumbs

1 tablespoon oil

Cook corn, onions and bell pepper in margarine until tender. Remove from heat and add flour; seasonings, celery soup, cheese and crawfish tails. Heat unti1 bubbly, about 10 minutes. Remove and pour into a 2- quart casserole dish and top with cracker crumbs mixed with margarine. Sprinkle evenly and bake 15-20 minutes in 350F oven, uncovered.

Serves 4 to 6.

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Cajun Country -- New Iberia, Louisiana