CRAWFISH PIE 
1 unbaked pie shell and top
1/2 stick butter
1 lb. crawfish tails, peeled
1 can cream of mushroom soup
2 c. seasonings (onion, pepper, garlic, and celery mix)
Season to taste

Saute crawfish tails in butter about 5 minutes. Remove tails; add 2 cups of season mix to butter and saute for 10 minutes. Salt and pepper crawfish tails; add to mixture along with the soup. Cook for at least 20 minutes. If too thick, add a little water. Place in pie shell and cover with top. Bake at 300 degrees until brown. Serves 4.

 

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