1lb peeled crawfish tails (previously frozen ok)
1 stick butter
1 can cream of mushroom soup
1 can french onion soup
1 can rotel tomatoes (mild or spicy-will be super hot!!)
1 cup white rice

In a large saucepan, melt 1 stick of butter.  Stir in 1 can cream of mushroom, 1 can french onion, 1 can rotel, 1 lb of uncooked crawfish tails. Stir over heat until blended.  Add 1 cup of uncooked rice.  Stir and pour into casserole dish.  Cover and bake at 425 for 35-45 minutes (until rice is soft).  Serve with bread.  Delicious!!

Susan StPierre