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Crawfish Pie Recipe

By: Chef Chantell P.

Serving Size: 8
Prep Time: 25 minutes
Cook Time: 1 hour.

9 inch Pie Crust (Two pie shells for the top and bottom).
1 (10 oz.) Can of Cream of Mushroom
1 pound of Peeled and deveined Crawfish Tails
1 Medium Onion Chopped
3 Stalks of Celery
1 cup of water
1 Tablespoon of Minced Garlic
1 can of (12 oz.) Evaporated Milk
5 tablespoons of Cornstarch
1 tablespoon of Olive Oil or 1/4 cup of Butter to coat the pan with.
1 tablespoon of Parsley Flakes
1 tablespoon of Italian Seasoning
Use Creole Seasoning to taste.
1 – 2 pinches of Cayenne Pepper. Note: You don’t have to use this if you don’t want your food spicy. You’re okay with just the Creole seasoning.

Preheat the oven to 400 degrees.
Put your pie crust in the oven at 400 degrees for 15 minutes. Note: If you’re using fresh pie crust in a glass pie dish, grease the pie dish with butter before adding the pie crust. Remove the pie crust and set it to the side to cool, while you work on the pie stuffing. Now turn the oven back down to 350 degrees.
Saute onions, celery, minced garlic, green onions, olive oil, cornstarch in the skillet. Allow this to cook until the vegetables have soften. Add your milk, water and cream of mushroom soup to the skillet. Mix all of the ingredients well. Cook this in the skillet for about 15 minutes. Now add your crawfish tails to the mixture. Then add your cornstarch and lower your heat and allow this to cook for about 12 minutes until it has thickened up. Now begin to add your pie filling to the pie crust. Please fill it up. Now place uncooked pie crust on top of the pie filling. Poke small holes in the top to allow the pie to ventilate. Bake this in the oven at 350 degree for 45 minutes to 1 hour. The bake time depends on your oven. However, you do want your pie crust to be a golden brown.

Congratulations you did it! Let your pie cool before enjoying.

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