Wednesday, October 10, 2007

Crawfish Pie Recipe

My good friend Monica gave me her chicken pot pie recipe that I have made over and over again. I am not much of a cook and am not good a straying from recipes. (Hubby takes care of that area!) So for me to alter a recipe my self, well, that is like getting a wild hair up your ass. So here is the chicken pot pie recipe altered to be a Crawfish Pie. If you are not from the south, down here, we eat A LOT of crawfish. I never had it before moving here. And it is good!

1 box of Pillsbury refrigerated pie crusts - softened if frozen
1/3 cup butter
1/3 cup of each - onion, greenpepper, celery chopped (The Holy Trinity)
1/2 cup of mushrooms chopped
1/3 cup all purpose flour
1/2 tsp. salt
1/4 tsp black pepperTony Chachere's Creole Seasoning (Season to your liking - I just sprinkled a bit across the top of the pie mixture and stirred in.)
1 (14oz.) can of chicken broth
1/2 cup of milk
2 1/2 cups of crawfish tails (or one bag of the frozen tails)

Preheat 425. In saucepan (2qt. or larger) melt butter over medium heat. Add onion and cook 2 minutes until tender. Add flour, salt and pepper. Stir until well blended. Gradually stir in green peppers, broth and milk. Cook and stir until bubbly. In a different pan, add a tab of butter and saute/heat crawfish tails until warm. Remove from heat. Spoon crawfish tails into mixture in saucepan trying not to get all the liquid with it. Add mushrooms to mixture in saucepan and stir. Prepare glass pie pan according to directions on crust box. Spoon crawfish mixture into crust-lined pie pan. Top with second crust. Seal edges by pinching. Cut slits in top of crust to let air release. (I like to draw my kid's initials) Bake 40 minutes or until crust is golden brown. If edges of crust start to burn, cover with foil. Let sit 5-10 minutes before serving. I suggest slicing it so it will thicken quicker while cooling. It will be runny when served.

There it is! It was the yummiest throw together recipe I've ever made. It really doesn't take a lot of time to prepare. Enjoy!

1 comment:

Nola said...

Mmmmm. Crawfish pie! Me oh my oh!

Clever girl, you are, converting that recipe. Quite impressive. It's official--you are a Louisianian. Life will never be the same. Wherever you go, you will think of LA ingredients that would make the dish better!