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Rinse crawfish tails. In a large skillet, saute in butter the onion, celery, bell pepper and garlic. Add crawfish tails and continue to saute until thoroughly heated. Add cream of mushroom soup and seasonings to taste. Stir in rice. Pour into large casserole and sprinkle with bread crumbs. Bake until bubbly and crumbs are lightly browned, approximately 30 minutes at 350°.
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Single-bevel knife for clean fish slicing — sashimi and sushi prep
Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Long oval pan with rack — poach whole salmon, trout
Complete seafood technique — filleting, sauces, species guide