Crawfish Pie

Submitted by Bob Braun on behalf of Bob Braun

Ingredients

• 2 large yellow onions
• 0.5 cup(s) of green onion
• 4 garlic (cloves)
• 1 green bell pepper
• 1.67 butter (sticks)
• 2 cream of celery soup (cans)
• 4 tablespoon(s) of tomato soup
• 1.75 pound(s) of peeled and deveined crawfish tails
• 0.5 cup(s) of parsley flakes
• 4 toasted bread (pieces)
• 2 teaspoon(s) of kosher salt
• 1 teaspoon(s) of cayenne red pepper
• 1 teaspoon(s) of black pepper
• 2 beaten eggs
• 2 cup(s) of milk
• 4 pie crusts

Instructions

1. Sautee Cajun vegetables in butter (onion, green onion, garlic, bell pepper) until caramelized.
2. Add cream of celery soup, tomato soup, crawfish, and parsley.
3. Cook slowly for 10 minutes. Then turn off heat.
4. Add bread crumbs, salt red pepper, black pepper, egg, and milk.
5. Mix well.
6. Ladle into pie crusts (make sure they are thawed if purchased frozen).
7. Bake at 350 degrees Fahrenheit for 35- 40 minutes.
8. Notes:
9. Do not use food processor for vegetables.
10. Thaw, rinse thoroughly, and set aside crawfish tails.
11. If using leftover tails from a boil, rinsing is not necessary and note that spices will be enhanced.
12. Do not place pie crusts on cookie sheets.