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Mary's Crawfish Pot Pie Recipe

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This recipe for Mary's Crawfish Pot Pie is from Ireland to Louisiana by Way of the World, 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:  
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 350º 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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