Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This is from a historical restaurant cookbook. This is a recipe from Faunsdale Bar & Grill.

Ingredients Nutrition

Directions

  1. Melt margarine in a skillet.
  2. Add onions, bell pepper, celery, and saute until onions are translucent.
  3. Saute crawfish in a separate pan. Combine vegetables, crawfish, soup, and evaporated milk and place in 2 pie shells.
  4. Cover with the other 2 crusts.
  5. Pinch the edges together to seal.
  6. Cut slits in top crusts and bake at 350 degrees for an hour.