Saute celery, garlic, onion and bell pepper in crawfish fat and butter until tender. Add parsley and crawfish tails. Heat slowly until hot. Add bread, rice and water and cook 15 minutes longer. Season to taste. Turn into a 1 quart casserole dish. Dot with butter. Sprinkle with bread crumbs and paprika. Bake in 375 degree oven about 30 minutes in covered casserole.
Casseroles - Quiches
Cajun Country -- New Iberia, Louisiana