CRAWFISH PIE
Make and share this Crawfish Pie recipe from Food.com.
Provided by Susie in Texas
Categories Crawfish
Time 50m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute onions, garlic, bell pepper and celery in butter until limp.
- Add tomato sauce, crawfish and parsley.
- Cook slowly for 10 minutes.
- Turn off heat.
- Add bread crumbs, salt, pepper, egg and milk then mix well.
- Bake 35 to 40 minutes in 350 degree oven.
- If you don't care for the delicious mud bugs you may substitute shrimp.
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Nurunnobi Official
nurunnobi_o@aol.comThis is my go-to recipe for crawfish pie. It's always a hit with my friends and family.
Dionne Bailey
dionne.b57@aol.comThis pie was a bit too rich for my taste, but my husband loved it. I think it would be better with a lighter filling.
Bahran Tedros
t.bahran@gmail.comI'm a chef and I have to say, this crawfish pie is one of the best I've ever tasted. The flavors are perfectly balanced and the crust is to die for.
Akpos Rapheal
arapheal18@yahoo.comI made this pie for my family and they loved it! It was a great way to use up some leftover crawfish.
Rachael Govender
rachael-govender13@yahoo.comThis recipe was a disaster! The crust was too thick and the filling was runny. I followed the recipe exactly, so I'm not sure what went wrong.
MD obayed Ullah
o.md17@gmail.comI thought the pie was a bit bland. I added some extra spices to the filling and it was much better.
Napho Mambu
m.n@hotmail.comThis is the best crawfish pie I've ever had! The crust was crispy and the filling was creamy and flavorful.
Bruce Tibbetts
tbruce21@hotmail.frThe filling was a bit too spicy for my taste, but overall the pie was very good. I would make it again with less cayenne pepper.
Gopal Limbu
l@hotmail.comI've never made crawfish pie before, but this recipe was easy to follow and turned out great. The pie was delicious and disappeared quickly!
Juwel Khan
khanjuwel@yahoo.comThis crawfish pie was a hit at my last dinner party! The filling was rich and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.