ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cajun Creole Crawfish Pie

Photo: DavidHVandal

Prep time 30 mins
Cook time 45 mins
Yield

8 servings

The original taste of New Orleans and a favorite recipe of the French Quarter Witch Queen, "Marie Le Veaux." She was often accused of using the "Black Arts" to infuse the special piquancy of her kitchen concoction. Marie maintained the unique flavors and aromas were achieved by adding whatever couldn't crawl past her back door last night.

Ingredients

  • 1 package Frozen, Cooked Crawfish - well drained
  • 1/2 piece Red Bell Pepper (coarse chopped)
  • 1/2 piece Green Bell Pepper (coarse chopped)
  • 3 stalks Green Onion (chopped)
  • 1 can Cream of Mushroom Soup
  • 1 tablespoon Butter
  • 1/2 cup Bread Crumbs
  • 1 tablespoon Luzianne Creole or Cajun Seasoning
  • 1 package Pillsbury Pie Crusts (double crusts)

How to Make It

  1. Saute` veggies in butter. Add crawfish and and Creole/ Cajun seasonings and saute until heated.

  2. Stir in soup, then add bread crumbs and blend mixture. Turn off heat.

  3. Pour crawfish mixture into bottom of pie shell. Cover with top portion of pie shell and seal.

  4. Bake in oven according to pie shell directions. 375* 40 - 50 minutes until golden brown.