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Crawfish PieMain Dishes & Casseroles
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Submitted by Judy T. Mire
Kaplan, LA
on Wednesday, May 15, 2002
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| Makes: | |
| Prep Time: | 10 minutes |
| Cook Time: | 55 minutes |
| Ready In: | 1 hour, 5 minutes |
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| Ingredients |
| 1 cup onions, chopped |
1 cup parsley, chopped |
| 1 cup bell pepper, chopped |
1 tsp garlic |
| 1 can cream of celery soup |
3/4 stick butter |
| 4 ounces tomato sauce |
1 pound crawfish |
| 1/2 cup seasoned bread crumbs |
1 tsp salt |
| 1 egg, beaten |
1 cup milk |
| 1 tsp red pepper |
2 unbaked pie shells |
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| | | Directions | Saute vegetables in butter until limp. Add soup, tomato sauce, and crawfish. Cook on low temp for 10 minutes, stirring constantly.
Turn off heat. Add bread crumbs, salt, pepper, egg and milk.
Mix well and pour into unbaked pie shell. Cover with other pie
shell; add slits. Bake approximately 35 minutes at 350 degrees. |
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