"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Crawfish Pie Recipe

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This recipe for Crawfish Pie, by , is from A Southern Family's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doughty Varnedoe
Added: Sunday, November 13, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 1/2 tsp salt
2 pinches cayenne pepper
1/2 cup chopped canned tomatoes
1 lb. crawfish tails with fat
2 T. cornstarch
1/2 cup water
2 T. chopped green onion
1 T. chopped parsely
2 9-inch pie crusts

Directions:
Directions:
Preheat oven to 375. Melt butter in a large skillet over medium heat. Add onions, bell pepper, and celery. Saute for 6-8 minutes or until soft and golden. Add salt, cayenne, and tomatoes, and cook, stirring occasionally, for about 5 minutes. Add crawfish and cook for about 10 minutes, stirring occasionally. Dissolve cornstarch into the 1/2 cup water and add to the pan. Stir for about 2-3 minutes, or until the mixture thickens. Add green onion and parsley and stir into mixture. Remove from heat and cool for about 30 minutes. Pour crawfish misture into one pie crust. Place remaining pie crust on top and crimp edges together, making fork indentations. Cut 2-3 slits in the top of the crust. Place on baking sheet and bake for 45 minutes or until edges are golden brown. Cool for several minutes before cutting into wedges.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Take pie crusts out of the freezer about 20 minutes before you add the crawfish mixture.

 

 

 

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