Crawfish Pie

Donna Burgoon

By
@dburgoon

I love this recipe and have used it for many years. I like to make 2 pies and have one for dinner, then cut the other into slices and freeze for a quick lunch. It freezes well and can be reheated in the microwave or the oven.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
35 Min
Method:
Bake

Ingredients

2
unbaked pie crusts
1/2 stick
butter
1 small
onion, chopped
2 stalk(s)
celery, chopped fine
1/2
green or red bell pepper, chopped fine
1 lb
crawfish tails
1 can(s)
cream of mushroom soup
2 tsp
creole seasoning

Step-By-Step

1Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
2In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
3Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
4Pour filling into pie crust. Top pie with second pie crust.
5Crimp both edges of the pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.
6Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.

About this Recipe

Course/Dish: Seafood, Savory Pies
Main Ingredient: Seafood
Regional Style: Cajun/Creole