"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Crawfish Pie Recipe

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This recipe for Crawfish Pie, by , is from Years Of My Favorite Recipes to Pass On, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pound cut up crawfish tails
1 large onion
4 T crawifsh fat
1/2 c seasoned bread crumbs
1 beaten egg
salt, red pepper,black pepper
2 minced cloves garlic
1/4 c green onions
1/4 c parsley
1/2 c butter
1/2 bell pepper
1 c whipping cream
2 ribs celery
double crust for 9" pie

Directions:
Directions:
heat whipping cream, add celery and crawfish fat and let simmer 5 minutes. In separate pot heat butter and add onions, garlic, bell pepper. Saute until limp, add cream mixture, green onions, crawfish and parsley. Simmer 10 minutes. Remove from heat and add bread crumbs and egg, salt and pepper to taste. Pour mixture into pie crust. Place second pie crust on top and make two or three 1" knife slits in the top crust for ventilation. Bake 1- minutes at 450, reduce to 350 degrees and cook another 35 minutes or until crust is golden brown.

 

 

 

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