Crawfish Pie II

2002-05-30
  • Yield : 1
  • Servings : 6 - 8
  • Prep Time : 25m
  • Cook Time : 50m
  • Ready In : 1:15 h
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Crawfish Pie – a Louisiana favorite – No Crawfish? Put in dat shrimp instead. So Lentilicious gud, ma freind!

Ingredients

  • 1 1/2 to 2 pounds crawfish tails
  • 1 small onion, chopped
  • 1 8oz stick butter
  • 1 tsp each red pepper, black pepper
  • 1 (10 oz) can cream of mushroom soup
  • 1 can cream of celery soup
  • 1 (8 oz) can tomato sauce
  • ½ cup parsley (optional)
  • ½ cup sliced scallions (green onions) (optional)
  • 1 tsp garlic powder (optional)
  • Two (9 inch) pie crusts

Directions

Step 1

Line a 9-inch pie pan and bake bottom crust to a light brown color as per the package instructions.

Step 2

In a medium saucepan, sauté onion, butter, seasonings and crawfish. Stir and blend in the mushroom soups, celery soup and the tomato sauce. Add parsley, green onions and garlic powder.

Step 3

Pour into the almost cooked pie shell. Cover with the remaining pie shell, slit and bake the shell per instructions or until the top shell is brown.

Step 4

For a shiny pie crust - brush lightly with egg white that has been slightly beaten.

Recipe Type: , ,

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Baton Rouge Junction, Louisiana Louisiana
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