Crawfish Eggplant Casserole 2

1 pound crawfish, peeled

1 teaspoon lemon juice

1-1/2 cups eggplant, cooked

1 cup onions, chopped

1/2 cup bell pepper, chopped

1/2 cup celery, chopped

2 cloves minced garlic

1 can cream of shrimp soup

1 tablespoon margarine

1-1/2 cups rice, cooked

1/2 cup green onion and parsley

1 teaspoon Tabasco sauce

Seasoning to taste

1/2 cup Progresso bread crumbs

1/4 teaspoon oregano

1 teaspoon lemon juice

Preheat oven to 350F. Peel, cube and cook eggplant in seasoned water. Add lemon juice to keep color. Cover the eggplant with water. When water is gone mash the eggplant well. Set aside in your heavy pot. Add the margarine, onions, bell peppers, celery and garlic. saute them well.

Lower the heat. Add soup, onions and parsley, oregano, Tabasco sauce and seasonings, Mix and stir. Add crawfish and cook 10 minutes. Add rice. Stir well.

Place in buttered casserole dish. Add bread crumbs, Cook until crumbs are brown.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana