Crawfish Lasagna 1

1/2 lb butter

1 large onion, chopped

1 clove garlic, minced

1 bell pepper, chopped

1 can cream of celery soup

1 pound crawfish

1 pound lump crabmeat

1/2 teaspoon Tony's seasoning

1/2 teaspoon Tabasco

1 box lasagna noodles

6 ounces Parmesan cheese

8 ounces mozzarella cheese

8 ounces Colby-Jack cheese

Melt butter in a large pot. Add onions, bell pepper and garlic. Saute until tender (about 10 minutes).

Add soup and simmer 25 minutes. Add crawfish, crab, Tony's and Tabasco. Cook on medium heat 20 to 25 minutes while crawfish is cooking. Boil the lasagna noodles until tender. Place 3 cooked noodles in the bottom of a greased oblong dish.

Place one third of crawfish mixture on top. Sprinkle one third of Parmesan cheese, then one third of mozzarella and Colby-Jack cheeses. Repeat twice, making three layers. Bake 20 minutes. Let sit for 15 minutes before serving.

Serves 8-10.

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Cajun Country -- New Iberia, Louisiana