Crawfish Pie
photo by Terry S.
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 177.44 ml butter
- 118.29 ml parsley (minced)
- 118.29 ml green onion
- 1 bell pepper (chopped small)
- 1 onion (large, chopped)
- 2.46 ml black pepper
- 2.46 ml red pepper
- 2 celery ribs (chopped)
- 680.38 g crawfish tails (You could of course use shrimp if you can't get crawdads, or even if you just prefer)
- 88.74 ml crawfish fat (optional)
- 2.46 ml garlic powder
- 7.39 ml salt
- cornstarch (to thicken)
- 10 inch double crust pie crusts (ready-made)
directions
- In a medium-sized pot, sauté onion, celery and bell pepper, with butter.
- Once it becomes tender, add crawfish fat and cook for 10 minutes.
- Now, add crawfish tails, parsley, green onion, and seasoning.
- You could add cornstarch to get thick gravy.
- Cook until the gravy thickens to required consistency.
- Place half of the pie-crust dough onto a 9-inch pan and fill it with filling.
- Place the other crust on top, moisten and seal edges of the crusts.
- Make sure to cut slits on the top crust, to let out steam.
- Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.
- Once the crust is golden-brown, the pie is ready.
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RECIPE SUBMITTED BY
Iowahorse
United States