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Crawfish Pie Recipe

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This recipe for Crawfish Pie is from Cooking with Carol, 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:  
1 pound crawfish tails, chopped
½ cup melted butter
1 cup diced onions
1 cup diced celery
1 cup diced red bell peppers
¼ cup minced garlic
1 cup heavy whipping cream
½ cup Italian breadcrumbs
1 egg, beaten
½ cup sliced green onions
½ cup chopped parsley
salt and pepper to taste
Louisiana hot sauce
2 (9 inch) deep dish pie shells
Directions:
Directions:
Preheat oven to 450º. Press 1 unbaked pie shell into a pie pan and set aside. In a cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in crawfish and saute 3-5 minutes. Stir in cream, simmer 10 minutes then remove from heat. Blend bread crumbs and egg into crawfish. Add green onions and parsley then season with salt, pepper and hot sauce. Place mixture in pie shell and cover with second crust. With a knife, make 4 (1-inch) slits in top for ventilation. Place pie on a cookie sheet and bake 10 minutes. Reduce heat to 350º, and bake 20 minutes or until crust is golden brown. Serve hot.
Personal Notes:
Personal Notes:
Best with left over crawfish from a crawfish boil but can use Louisiana crawfish in frozen bag. I rinse off before adding.

 

 

 

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