Monday, April 9, 2012

Crawfish Pie {Recipe}

What a wonderful Spring Break & Easter weekend!
Sun...check. Pool time...check. Crawfish...check. Family...check. Friends...check. Shopping...check.

Yesterday, I spent Easter in my hometown of Thibodaux at my Aunt Sugar's home for a great Easter lunch. Crawfish stew, crawfish bisque, crawfish pies along with homemade mac and cheese & potato salad filled our plates. Yes. It was a true Southern bayou Easter. My mom and aunt always make great use of left over crawfish.

One of my personal favorite dishes is Honey's Pie a la Crawdad aka Crawfish Pie. She has been making this dish for so long and is also a personal favorite of J, Charlie, and others. I love the way Honey changed up her receipe yesterday to place in individual pie shells. I will be trying this soon for an upcoming brunch. Honey says it's fool proof.... well? I shall see and let you know. LOL.

The recipe:

1 stick margarine
2 onions, chopped
2 stalks celery, chopped
1 bell pepper, chopped
2 cloves garlic, chopped
1 T. tomato catsup
1 T. cornstarch
1 can cream of mushroom soup
1 lb. crawfish tails
2 eggs, slightly beaten
Onion tops and parsley, chopped
Salt and pepper to taste
Individual pie shells
·         Saute vegetables in margarine until tender.
·         Mix cornstarch and tomato catsup and add to vegetables.
·         Blend in soup, stirring until smooth.
·         Remove from heat and add beaten eggs and crawfish.
·         Stir in some chopped onion tops and parsley and season to taste.
·         Pour in unbaked individual pie shells.
·         Bake at 350 degrees for 40-45 minutes


And yet more pictures from Easter Day (I did not take many, but here are a few):

Do not forget the Oyster Mug Give Away: Click here!

Gotta get moving, y'all!

1 comment:

  1. Looks yummy! I copied the recipe and put it in my recipe file. Thanks for sharing. :)


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