"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Crawfish Pie Recipe

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

Mark Davis - Engineering


1 stick butter
2 small/medium yellow onions, diced
1 green bell pepper, diced
2 cans of Cream of Celery soup
2+ c. crawfish tails
2 c. medium cheddar cheese, shredded
2 slices of hot, pepper cheese, if you have some around
1 fresh Jalapeno diced, depending on how hot you like it
1 c. breadcrumbs or Italian breadcrumbs
2 eggs, beaten
Green onions
Black pepper
Garlic powder
Salt, if crawfish don’t taste salty, but we’ve made this without adding salt
2 (9") pie shells

Sauté onions and bell pepper in butter, until onions are clear (about 10 minutes). Add soup and tails, stir in well. Add cheese and jalapeno, stir in well. Let melt. Taste and add green onions and spices. Then, add breadcrumbs and eggs.

Fill the pie shells pretty full. You can add the crust on top, or not. Your choice.

Bake at 350ºF for about 40 minutes and then take the aluminum foil off the outer crust and bake at 300ºF for another 10 minutes. Delicious.

Personal Notes:
Personal Notes:
If you have crawfish that have already been boiled, use less salt and seasonings.




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