| Makes: | 8 servings |
| Prep Time: | 20 minutes |
| Cook Time: | 35 minutes |
| Ready In: | 55 minutes |
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"Jambalaya and a crawfish pie and fillet gumbo 'Cause tonight I'm gonna see my ma cher amio Pick guitar, fill fruit jar and be gay-o..."
Could this be the same crawfish pie in this "Jambayla" song?
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| Ingredients |
| 3/4 medium chopped bell pepper |
1 large onion chopped |
| 2 ribs celery chopped |
3/4 cup butter |
| 6 tbsp crawfish fat (optional) |
1 1/2 pound crawfish tails |
| 1/2 cup each minced parsley and green onions |
1/2 tsp black pepper |
| 1 1/2 tsp salt |
1/4 tsp red pepper |
| 1/2 tsp garlic powder |
cornstarch to thicken |
| Dough for double crust (pie crust) |
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| Directions |
In a medium saucepan, saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary, with a little cornstarch; let it cook long enough to thicken gravy.
Place half of the pie crust dough in a nine-inch pie pan. Fill with cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.
Individual tart/pies can be made and baked using muffins in pan with large cups. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.
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