Crawfish Pie II
2002-05-30- Course: Main Dishes
- Yield : 1
- Servings : 6 - 8
- Prep Time : 25m
- Cook Time : 50m
- Ready In : 1:15 h
-
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Crawfish Pie – a Louisiana favorite – No Crawfish? Put in dat shrimp instead. So Lentilicious gud, ma freind!
Ingredients
- 1 1/2 to 2 pounds crawfish tails
- 1 small onion, chopped
- 1 8oz stick butter
- 1 tsp each red pepper, black pepper
- 1 (10 oz) can cream of mushroom soup
- 1 can cream of celery soup
- 1 (8 oz) can tomato sauce
- ½ cup parsley (optional)
- ½ cup sliced scallions (green onions) (optional)
- 1 tsp garlic powder (optional)
- Two (9 inch) pie crusts
Directions
Step 1
Line a 9-inch pie pan and bake bottom crust to a light brown color as per the package instructions.
Step 2
In a medium saucepan, sauté onion, butter, seasonings and crawfish. Stir and blend in the mushroom soups, celery soup and the tomato sauce. Add parsley, green onions and garlic powder.
Step 3
Pour into the almost cooked pie shell. Cover with the remaining pie shell, slit and bake the shell per instructions or until the top shell is brown.
Step 4
For a shiny pie crust - brush lightly with egg white that has been slightly beaten.
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