In the previous book I shared with you, Crawfish Pie is a central food in the storyline, but there's no included recipe.
So since crawfish season is ending, and you may have leftovers from the last couple of boils, here's a great recipe for one!
Crawfish Pie
Ingredients
½ cup salted butter
1 1/2-2 cps Trinity
(OR is none available, then dice 1 large onion, 1/2 each of red and green bell peppers, and 2-4 minced cloves garlic-based on how much YOUR family likes garlic! )
1 can cream of mushroom soup
1 sm can of evaporated milk
1-2 tsps Tony's Cajun seasoning (or same combination of salt, black pepper and crushed red pepper)
3 tbsps cornstarch mixed with 1/4 cp cold water
2 lbs crawfish tail meat
1 pack of Pillsbury Ready-Made Pie Crusts (2 crusts)
Directions:
1. Preheat oven to 400°.
2. Place one of the crusts in a deep-dish pie plate, pierce (os use pie weights) and bake, until lightly browned, about 7 to 10 minutes. Remove and set aside.
3. Meanwhile, in a large skillet, make the filling: Cook butter, trinity and garlic, til softened. Then, add the soup, evaporated milk, and seasonings, Then add the cornstarch mixture. Reduce heat to low, and simmer until until thickedned, about 5 minutes.
3. Meanwhile, in a large skillet, make the filling: Cook butter, trinity and garlic, til softened. Then, add the soup, evaporated milk, and seasonings, Then add the cornstarch mixture. Reduce heat to low, and simmer until until thickedned, about 5 minutes.
4. Carefully fold in your crawfish, taste and add any addiitonal seasoning as needed, then cook mixture for an additioanl 5 minutes.
5. Fill your baked crust with your crawfish mixture, and place the remaining crust on top of pie. Slit crust, and brush with egg wash, if desired.
6. Bake pie until browned, about 25 to 30 minutes.
Serve with French bread and salad!
ENJOY!
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