30 May 2009
From Denny: Crawfish Pie is easy to make and a huge favorite around here. During crawfish season (from about March through the end of May, sometimes into the first week of June) we enjoy these simple pies. If you don't have crawfish available, use shrimp! We don't use Chinese crawfish because of the heavy metals contaminants found in them. Use Louisiana crawfish whenever you can - just buy it as the frozen tails already shelled for you.
From: Shelley Boudreaux and given to publish in the 2theadvocate.com food section (local newspaper in Baton Rouge, Louisiana)
Makes 2 (9-inch) pies.
2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2-3 cloves garlic, minced (about 1 tablespoon)
2 lbs. crawfish tails
Tony’s Cajun Seasoning or salt, black pepper and cayenne pepper to taste
2 (14-oz.) cans cream of mushroom soup
2 (14-oz.) cans cream of celery soup
2 to 3 cups cooked rice
1. Place pie crust in bottom of 9-inch pie dish. Repeat with second crust. Set aside. Preheat oven to 350 degrees.
2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.
3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.
4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.
5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy and if so add more rice. Allow the filling to cool slightly.
6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling. Repeat.
7. Bake in preheated 350-degree oven for about 30 minutes or until each pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust top is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.