Crawfish Pie

• Seafood

  • 2 lbs Crawfish tail meat

• Produce

  • 1/2 Bell pepper, seeded and diced (about 1/2 cup
  • 4 cloves Garlic
  • 1/2 cup Green onion
  • 1 Onion, diced (about 1 1/2 cups, large
  • 2 tbsp Parsley

• Canned Goods

  • 1 (10.75-ounce can Cream of mushroom soup
  • 1 (5-ounce can Evaporated milk

• Baking & Spices

  • 3/4 tsp Black pepper, ground
  • 3 tbsp Cornstarch mixed with
  • 1/2 tsp Red pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 (14.1-ounce package Pillsbury ready-made pie crust

• Dairy

  • 1/2 cup Butter, salted

Found on 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)

Directions

• Preheat oven to 400°. In a large skillet, melt butter over medium heat; 
add onion, bell pepper, and garlic; cook until softened. 
Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until 
thickened, about 5 minutes. Fold in crawfish, green onion, 
and parsley; cook 5 minutes. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.