Seafood Casserole

1 med. onion, chopped

1/2 cup chopped green bell pepper,

2 stalks celery chopped

2 tsp minced garlic,

1 jalapeno peppers seeded and chopped

1 bunch fresh parsley

1 bunch green onions

1/2 stick butter

1 can cream of mushroom soup

1 can cheddar cheese soup

1 can diced tomatoes

1 cup half n' half

1 lb crawfish, shrimp or crab meat

1 tsp. Tony Chacheres’

1 tbl your favorite hot sauce

3 cups cooked rice

1 cup shredded cheddar cheese

1/2 cup seasoned breadcrumbs

provolone cheese to cover the top

Melt butter on medium heat, in large,  heavy skillet. Saute in the butter the onions, bell pepper, celery, jalapeno and garlic until soft. Add seafood, seasoning, parsley, and green onions, and continue cooking for 10 minutes. Add soups and diced tomatoes, half n' half, and hot sauce and stir. After boils add the rice, and mix well. Transfer to a greased 13x9 inch baking dish and top with breadcrumbs and provolone cheese Bake at 350 degrees, for 35 to 40 minutes. Serve over French bread. The Tasty French Bread below makes a great meal. I heat the bread as below then pour casserole over the bread and put it all back in the over.

Crawfish Fettuccini

3 onions, chopped
2 bell peppers
1/4 c. flour
2 or 3 cloves garlic
1 pt. & 1 c. half and half cream
1 can diced tomatoes ( used a green pepper and onion one. I think 2 cans would be better)
1 lb. Velveeta cheese
2 tbsp. pepper sauce
1 lb. fettuccine noodles, cooked
3 stalks celery, chopped
2 sticks butter
4 tsp. parsley flakes
3 lbs. crawfish
1 small bag Parmesan cheese, grated
Salt & pepper to taste ( I used a cajun pepper spice.)

Saute onion, celery, bell pepper, garlic and parsley flakes in butter until soft. Add flour; mix well. Add crawfish tails and cook 5 to 10 minutes. Add cheese until melted. Add half and half cream and mix well. Mix with cooked fettuccine. Place in greased baking dish and sprinkle top with Parmesan cheese. Bake 20 to 30 minutes at 350 degrees