| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Seafood, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 | lg | Onion, chopped |
| 1/4 | c | Green onion, chopped |
| 2 | Cloves garlic, chopped | |
| 1 | ts | Salt |
| 1/4 | c | Bell pepper, chopped |
| 1/2 | c | Margarine |
| 1 | cn | Cream of celery soup |
| 4 | tb | Tomato sauce |
| 1 | lb | Crawfish tails, chopped |
| 1/4 | c | Parsley, chopped |
| 1/2 | c | Seasoned bread crumbs (such as Progresso) |
| 1/2 | ts | Red pepper (cayenne preferably) |
| 1/2 | ts | Black pepper |
| 1 | Egg, beaten | |
| 2 | Double pie crusts |
INSTRUCTIONS
I came across a quick and favorite recipe of mine made up by my friend, Alice Corvers originally from Plaucheville, Louisiana, for Crawfish Pie. It is very good and well seasoned. I think that you could substitute other types of seafood in place of the crawfish if they are not available in your area, such as shrimp, crab, scallops - maybe even alligator since some of you are interested in those critters! However, beware of the imported crawfish - they're cheap but awful and rubbery. Serve this with a salad and a cup of gumbo for a wonderful dinner. Saute onions, gr. onions, garlic, and bell pepper in margarine until limp. Add soup, tomato sauce, crawfish and parsley. Cook slowly for 10 mins. and turn off heat. Add bread crumbs, salt, pepper and egg. Mix well. Spoon into pe crusts. Bake 35-40 mins in 350 degree oven. Posted to FOODWINE Digest 14 October 96 Date: Mon, 14 Oct 1996 14:20:38 -0500 From: ALICIA GOLDMAN <ATRIUM.SURGERYPO.AGOLDMAN@OCHSNER.ORG>
A Message from our Provider:
“You’re never too young for God”