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Crawfish Pie Recipe

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This recipe for Crawfish Pie is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Two-nine-inch pie shells
1-2 pounds crawfish tails or other seafood
1 stick butter
1/4 cup flour
1 small onion - chopped
1/4 bell pepper - chopped
1 rib celery - chopped
2 cloves garlic - chopped
1 tsp Italian seasoning
1 tsp black pepper and salt
1 can cream of celery soup
1 can cream of mushroom soup
Tony Chachere’s or Zatarain’s seasoning to taste
1 teaspoon crab boil
2 - 9 in pie crusts
Shredded 5-cheese Italian blend
Directions:
Directions:
Bake the 9 inch pie crusts to almost done as per the package instructions, about 5 minutes.

In a medium saucepan, melt the butter and add the flour, salt and pepper. Cook slowly for 5 minutes on medium heat, stirring frequently. Add onions, bell pepper, celery and cover. Cook on low to medium heat for 10 -15 minutes, or until vegetables are soft. Add in garlic and cook for 2 more minutes.

Stir in the mushroom soup, celery soup and all the seasonings. Optional 1/4 cup parsley and 1/4 cup green onions could be added here. Cook through until hot and bubbly. Add crawfish and stir through. Pour into the almost cooked pie shell. Bake at 300 degrees until pie crust is brown. Cover with cheese and cook until melted. You may also cover with another pie shell instead of the cheese, slit and bake the shell per instructions or until the top shell is brown.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
75 minutes

 

 

 

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