Crawfish Pie

½ stick butter
1 tsp concentrated crab boil
½ small yellow onion
1 can cream of mushroom with roasted garlic
1 tbsp garlic
1 bag Louisiana Fish Fry brand etoufee mix
1 lb  crawfish tails
2 frozen pie crusts

1.    Cut off pinched edge of one frozen pie crust and let both crusts defrost
2.    Saute garlic and onion in butter, then add c-fish tails and crab boil
3.    Cook down and add cream of mushroom soup (At this time place uncut pie crust into 400 degree oven for 7 minutes)
4.    Once soup is mixed well, add etoufee mix slowly to thicken (at this time it is time to remove pie crust from oven); add mixture to bottom pie crust and lie the 2nd pie crust on top pinching the edges
5.    Melt butter to top of pie crust  and bake at 400 degrees until golden brown (approx. 10 minutes)

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