The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Miss Mia on June 14, 2008, 12:55:36 PM
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Crawfish Pie
4 tablespoons butter
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1-1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/2 cup canned tomatoes, chopped
1 pound crawfish tails, peeled, defrosted if frozen, or substitute shrimp
2 tablespoons parsley, chopped
2 tablespoons flour
1 cup water
pie crust, for double-crust pie, or Pillsbury boxed pie crust
Preheat oven to 400.
Melt butter in a large skillet over medium-high heat. Add onions, bell pepper, celery, salt, cayenne and black pepper. Sauté for about 8 minutes, or until golden and wilted.
Add tomatoes and cook for 6 minutes, stirring occasionally. Add crawfish and parsley. Cook, stirring occasionally, for about 4 minutes.
Dissolve flour in water and add to pan. Stir for 2 minutes, or until mixture thickens. Remove from heat. Let cool for at least 30 minutes. Meanwhile place pastry in 9-inch pan.
Pour crawfish mixture into prepared unbaked pie shell. Top with second pie crust and crimp edges to seal. Place the pie on a baking sheet and bake for about 45 minutes or until golden. Cool for several minutes before serving.
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Looks yummy. H5 for you! :-)
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Me-o My-o. Son of a gun.
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Why would I want to make a pie out of bait? :mental:
:-) :-)
:tongue:
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Why would I want to make a pie out of bait? :mental:
:-) :-)
:tongue:
It's so tasty!
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Me-o My-o. Son of a gun. We will have great fun on the bayou
Fixed
Looks like a great pie, Miss Mia
I love crawfish. It's the coonasses answer to lobsters
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Me-o My-o. Son of a gun. We will have great fun on the bayou
Fixed
Looks like a great pie, Miss Mia
I love crawfish. It's the coonasses answer to lobsters
I use the refrigerated Pillsbury pie crusts.
It's very filling. You can use as much or less cayenne for spicyness.
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Me-o My-o. Son of a gun. We will have great fun on the bayou
Fixed
Looks like a great pie, Miss Mia
I love crawfish. It's the coonasses answer to lobsters
I use the refrigerated Pillsbury pie crusts.
It's very filling. You can use as much or less cayenne for spicyness.
If you make crawfish bisque, I am headed your way. Have not had that in many years. That is very time consuming.
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Hard to get decent crawfish in my neck o' the woods
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I have no plans to eat a crawfish even if it includes pie.
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I'll have to try this one. I lived in Louisanna in my youth. I love their cuisine. Thanks