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| CRAWFISH PIE | |
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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. Serves 8. | |
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recipe reviews #2009
Jennifer says:
I wanted to start off by saying this is the closest recipe I have found on the internet for crawfish pie. I make a few adjustments and they are perfect. I add a can of cream of celery soup as well as 1/4 cup of flour. I also use the small pie shells and make it a little more personal. thank you for the great recipe
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