~One large to medium onion, finely chopped
~1/4 cup chopped/minced green onion (we call them shallots down here)
~2 cloves garlic, finely chopped
~1/2 green bell pepper, finely chopped
~2 celery ribs, finely chopped (use less if you use the cream of celery soup)
~1/2 cup of butter or less (I use less…’ cause of that trying to lower my cholesterol thing )
~One 1o ounce can cream of celery or mushroom ( I use the latter or a mixture of both. Cream of chicken will do in a pinch, but won’t be as good.)
~4 tablespoons of tomato sauce (or spaghetti sauce will work too)
~1lb of crawfish tails with fat, chopped or not depending on personal preference. (you can use fresh or frozen. Fresh taste better, obviously, but the little guys aren’t always in season.)
~1/4 cup of dried or freshly minced parsley
~1/2 cup of seasoned bread crumbs (Italian works great)
~1 teaspoon of salt (or to personal taste)
~1/2 teaspoon of red pepper (or to personal taste)
~1/2 teaspoon black pepper ( or to personal taste)
~1 lg. egg, beaten
~1 cup of whole milk or whipping cream or a combo of both (I use whatever I have on hand)
~Double crust for one or two (see below) 10 inch pies (refrigerated, frozen, or homemade will work)
Saute onions, garlic, bell pepper and celery in butter until limp. Next add soup, tomato sauce, crawfish with fat, and parsley. Stir. Cook slowly over low flame for approx. 10 minutes. Turn off heat and add bread crumbs, salt, pepper, and beaten egg. Mix. Then add milk and mix well. Bake in double crust for 35 to40 minutes, depending on your oven, at 350 degrees. Enjoy!
Makes two shallow pies or one deep dish one.
*Helpful tip- Let the pie sit for at least five minutes before cutting. Otherwise it will be a runny mess.
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