"The belly rules the mind."--Spanish Proverb

Mary's Crawfish Pot Pie Recipe

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This recipe for Mary's Crawfish Pot Pie, by , is from Ireland to Louisiana by Way of the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Arceneaux
Added: Saturday, July 8, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 layers pie crust, one placed in deep pie pan
1/4 c butter
1/2 minced onion
1 stalk celery, minced
1 clove minced garlic
1/2 bell pepper, minced
1 1/2 lbs, seasoned, peeled & boiled crawfish
6 to 8 seasoned, boiled small red potatoes, in 1" pieces
1/2 lb blanched asparagus, cut in 1 1/2" slices
1 can cream of mushroom soup
1 c half & half
chopped parsley
salt, pepper, Tony Charchere's seasoning to taste. (It will depend on how spicy your boiled crawfish are)

Directions:
Directions:
Saute onion, celery, bell pepper, and garlic until clear and soft, approximately 10 to 15 minutes. Add soup & half & half, stir, simmering approximately 4 minutes over low heat. Taste sauce for seasoning. Add leftover crawfish & potatoes, parsley, and asparagus, heating through. Pour into pie crust. Cover with remaining pie crust and vent. Bake approximately 30 minutes at 350 until golden brown. Let set 5 to ten minutes before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 to 1 1/2 hours
Personal Notes:
Personal Notes:
My daughter also adds leftover corn cut off the cob. If adding corn remember to cut down on adding seasoning as corn boiled with crawfish is usually very spicy. Peas and/or carrots could also be added with good results.

 

 

 

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