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Crawfish Pie Recipe

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This recipe for Crawfish Pie, by , is from The Douglas Family Cookbook Project, 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:  
Jaimie Douglas

Category:
Category:

Ingredients:  
Ingredients:  
cup salted butter
1 large onion, diced (about 1 1/2 cups)
bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
teaspoon ground black pepper
teaspoon crushed red pepper
3 tablespoons cornstarch mixed with cup cold water
2 pounds crawfish tail meat
cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)

Directions:
Directions:
Preheat oven to 400.
In a large skillet, melt butter over medium heat; 
add onion, bell pepper, and garlic; cook until softened. 
Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until 
thickened, about 5 minutes. Fold in crawfish, green onion, 
and parsley; cook 5 minutes.
Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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