Having spent several days in the French Quarter of New Orleans. I can tell you this dish catches the true nuanced flavors of New Orleans Creole Cuisine. This Creole dish has the robust gusto of all true Caribbean inspired fare. I will definitely put this recipe in the "keeper" category of our families favorites. I believe the dish's spices would make it a dish small children would not enjoy. It finishes very well with a scoop of simple vanilla ice cream.
CAJUN CREOLE CRAWFISH PIE
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.
- 1 package(s) Frozen, Cooked Crawfish - well drained
- 1/2 piece(s) Red Bell Pepper (coarse chopped)
- 1/2 piece(s) Green Bell Pepper (coarse chopped)
- 3 stalk(s) Green Onion (chopped)
- 1 can(s) Cream of Mushroom Soup
- 1 tablespoon(s) Butter
- 1/2 cup(s) Bread Crumbs
- 1 tablespoon(s) Luzianne Creole or Cajun Seasoning
- 1 package(s) Pillsbury Pie Crusts (double crusts)
- Saute` veggies in butter. Add crawfish and and Creole/ Cajun seasonings and saute until heated.
- Stir in soup, then add bread crumbs and blend mixture. Turn off heat.
- Pour crawfish mixture into bottom of pie shell. Cover with top portion of pie shell and seal.
- Bake in oven according to pie shell directions. 375* 40 - 50 minutes until golden brown.
This recipe is a personal recipe added by DavidHVandal and has not been tested or endorsed by MyRecipes.
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