Family Tested & Approved
celery, chopped fine
green or red bell pepper, chopped fine
cream of mushroom soup
Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear.
Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
Pour filling into pie crust. Top pie with second pie crust.
Crimp 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.
Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.
Last Updated: Thu, Feb 6, 2014