|EVERY FEW MINUTES|
2 lb. peeled crawfish tails
1 (10 1/2 oz.) can cream of mushroom soup
1 med. chopped onion
1/2 c. chopped green onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 stick butter
2 pie crusts in deep dishes
1/2 tsp. each: salt, pepper, garlic powder & cayenne
Preheat oven to 350°F.
Mix well. Melt butter, sauté vegetables in butter until onions are clear. Add crawfish and soup, stir well. Add seasonings. Pour into an unbaked pie shell. Cover with second unbaked pie crust. Cut 5-6 slits with knife or poke holes in top with fork. Crimp edges together.
Bake at 350°F until brown.
Cool. Serve with salad, buttered and herbed rice and homemade rolls.
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