Recipe from Louisiana Cookin'
As we leave the winter weather behind and the temperature begins to rise, the crawfish craze in Louisiana begins. Crawfish season is one of the most highly anticipated times of the year in Louisiana. There's nothing quite like the spicy smell of a crawfish boil to welcome Spring.
Although it's prime time for crawfish boils, we know that a big boil isn't always feasible. So if you're craving the taste of crawfish and want something that you can cook up right in your own kitchen, look no further. Check out this mouthwatering recipe for crawfish pie that we pinned on our Pinterest!
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| photo via louisianacookin.com |
Ingredients
½ cup salted butter
1 large onion, diced (about 1 1/2 cups)
½ bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons cornstarch mixed with ¼ cup cold water
2 pounds crawfish tail meat
½ cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)
1 large onion, diced (about 1 1/2 cups)
½ bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons cornstarch mixed with ¼ cup cold water
2 pounds crawfish tail meat
½ cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)
Instructions
1. Preheat oven to 400°
2. In a large skillet, melt butter over medium heat;
add onion, bell pepper, and garlic; cook until softened.
3. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture.
4. Reduce heat to low, and cook until
thickened, about 5 minutes. Fold in crawfish, green onion,
and parsley; cook 5 minutes.
5. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes.
6. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.
We hope this recipe satisfies your crawfish craving! What's your favorite crawfish recipe? Let us know in the comments section below!
5. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes.
6. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.
We hope this recipe satisfies your crawfish craving! What's your favorite crawfish recipe? Let us know in the comments section below!
Tori Ward is a proud Louisiana native, born and raised in Shreveport, La. She is a Louisiana State University alumna and has a passion for all things PR. Tori is an avid movie watcher, coffee fanatic and lover of the outdoors. She is currently attending Louisiana Tech to pursue a master’s degree in business administration.
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