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Flo
My mother-in-law gave me this recipe and it is the best. If you have some of those little mud bugs, make this one and I promise you will enjoy it.
1/2 c. Onions (chopped)
1/2 c. Celery (chopped)
2 cloves Garlic (minced)
1/4 c. Butter
1/2 can Cream of Celery, Mushroom, or Shrimp Soup
6 oz. Evaporated Milk
1 t. Cornstarch
1 lb. Peeled Crawfish Tails
1/4 c. Green Onions (finely chopped)
1/4 c. Parsley (finely chopped)
Tony Chachere's Seasoning
Chesapeake Bay Seasoning
Double Pie Crust (Top and Bottom)
Sauté onions, celery and garlic in butter until wilted in a skillet. Mix milk and cornstarch together until cornstarch is mixed, add to mixture in skillet. Stir soup into mixture and cook for 10-15 minutes on a medium low heat.
Add crawfish, green onions, and parsley and let cook for another 10-15 minutes. Add seasonings to taste.
Pour into pie crust and top with top crust. Bake at 350° for 15 minutes, reduce heat to 300° and bake for another 45 minutes or until top crust is golden brown. |
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