crawfish pie
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This pie is amazing! I grew up eating this and learned how to make it from my mother. She is amazing as well! I have used the same exact recipe that she used except that i use Tony Chachere's Creole seasoning in place of the Salt and Pepper. Enjoy!! This recipe and ingredients will make two full pies.
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yield
12 to 16 people (Two pies cut into 6 or 8 pieces each)
prep time
30 Min
cook time
1 Hr 30 Min
method
Bake
Ingredients For crawfish pie
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2 lbcrawfish tails (shrimp is a good substitute if you don't have crawfish tails)
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1 conion, chopped
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1 ccelery, chopped
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2 clovegarlic, minced
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1 stickbutter
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1 cancream of mushroom soup
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1 canevaporated milk
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1 Tbspcornstarch
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salt and pepper (i prefer to use tony chachere's creole seasoning)
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4pie crusts (any brand)
How To Make crawfish pie
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1Sauté onions, celery, and garlic in the butter over high heat in a sauce pan until thoroughly cooked (approximately 5 to 10 minutes). Add soup, milk, and cornstarch and cook over high to medium heat for 10 minutes, stirring occasionally.
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2Add crawfish tails and cook over high to medium heat until tender (approximately 10 to 15 minutes). Add seasoning to desired taste.
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3Pour filling into bottom pie crusts. Cover with top crusts and cut small slits into crust. Bake at 350 for 15 minutes then reduce heat to 300 and bake until golden brown (approximately 35 to 40 minutes).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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