Growing up in a Cajun family, I learned at a very young age to cook. It was in these earlier years, that I knew cooking would be one of my very favorite pastimes. I love finding recipes, and changing them to make them my very own creations.
It’s no secret that we Cajuns love all kinds of foods, but we are partial to the fares of the land and sea. Some folks don’t understand that we eat what they call “strange” foods – animist are considered delicacies.
Today, I will share one of my family’s favorite recipes; it’s one of mine too. But then, anything with crawfish is a favorite for me. Crawfish pie is a quick and easy. From prep to plate, it’s about 1 1/2 hours.
This would go well with a big ol’ glass of sweet tea, or a good cold beer. I hope you all enjoy it as much as we do.
2 unbaked pie crusts
1 stick butter
1 small onion, finely chopped
2 ribs celery, finely chopped
1/2 red bell pepper, cleaned and finely chopped
1 pound crawfish, seasoned for cooking
1 can cream of mushroom soup
Preheat oven to 350 degrees
Place one pie crust in bottom of nine inch pan – set aside.
In large skillet, melt butter, add onion, celery and bell pepper. Saute until onions are clear, and other vegetables are soft. Add crawfish and saute for 5 minutes. Add cream of mushroom soup, simmer for 20 minutes, until slightly thickened.
Pour filling into pie crust, then top with second crust. Crimp both crusts together, and cut 3-4 slits in top crust.
Bake 25-35 minutes, or until crust is golden brown and filling is bubbly.
Bon appétit, cher