Louisiana Crawfish Pie PDF Print E-mail
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Wednesday, 22 June 2011 23:54

Frances & Missy 2 lbs cooked Louisiana crawfish tails, chopped ¾ stick butter 1 tsp olive oil 1 medium onion, finely chopped ¼ bell pepper, finely chopped 2-3 ribs celery, finely chopped 1 can stewed tomatoes,...

 

  • 2 lbs cooked Louisiana crawfish tails, chopped
  • ¾ stick butter
  • 1 tsp olive oil
  • 1 medium onion, finely chopped
  • ¼ bell pepper, finely chopped
  • 2-3 ribs celery, finely chopped
  • 1 can stewed tomatoes, Cajun style if available
  • 1 can cream of mushroom soup
  • 4 green onions chopped
  • 1 TBS chopped parsley
  • 1/8 tsp cayenne pepper
  • 1 jar sliced mushrooms
  • 1 Pre-formed 9” pie shell with top
  1. Sauté onions, bell pepper, and celery in butter and olive oil until wilted
  2. Add crawfish tails, cover and simmer 15 minutes
  3. Add tomatoes and cook additional 10 minutes
  4. Add mushroom soup and next 4 ingredients; cook additional 10 minutes remove from heat and set aside
  5. Brown bottom of 9” pie shell according to package instructions, remove from heat and let cool
  6. Pour crawfish mixture into pie crust, place top on pie and cut slits for steam to escape
  7. Bake at 450° until pie crust is browned, about 15 minutes

Serves 8-10

Individual pastry shells may be substituted for the pie shell if the recipe is used for a cocktail party presentation

 

Last Updated on Wednesday, 06 July 2011 03:26