CAJUN CREOLE CRAWFISH PIE

Photo: DavidHVandal

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.

Yield: 8 servings
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Ingredients

  • 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)

Preparation

  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.


October 2011

This recipe is a personal recipe added by DavidHVandal and has not been tested or endorsed by MyRecipes.

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