Crawfish Pies
1 stick real butter
1/2 can evaporated milk
1 can cream of mushroom soup
1/2 cup chopped onions
1/2 cup diced celery
1/4 cup of diced bell pepper
4 cloves minced garlic, minced
1/4 cup of Italian style bread crumbs
2 tbs. Cajun seasoning
Few shakes Tabasco
2 dozen mini pie shells
Preheat oven to 350 degrees. Melt butter in large skillet on stove and saute onions, celery, bell pepper and garlic for 15 minutes on low heat. Add soup, milk, and Cajun seasoning, and simmer for 10 minutes. Add crawfish and Tabasco, and cook for 10 more minutes. Turn off heat. Add bread crumbs and mix until well blended. Fill pie shells and bake on a cookie sheet for about 15 minutes or until crust is golden brown.
I could never get myself to eat crawfish even after all the good things i hear about it maybe it has something to do with the way their served.
ReplyDeleteI tried crawfish once, but to be honest and Iam not sure really why, but I got a bit squicked out by it.
ReplyDeleteI don't think I could eat crawfish, but my son would love this.
ReplyDeleteI don't think I would be able to eat crawfish either, but my Mom and husband would both love to try this.
ReplyDeleteI can not eat Crawfish. I like fish, but there is no way that I can eat this. It sounds too wild and unappealing. Thanks, but I bet my Dad would love this!
ReplyDeleteYep, a little too much like alien bugs to me, but I know some people who would love this.
ReplyDeleteI've never had Crawfish. I am from Maryland though, so I love my seafood. I'd definitely try this.
ReplyDeleteYum. I think I have only had crawfish once in my life, in Louisiana on vacation.
ReplyDeletei love catfist and have not had it in years i am going to try this recipe thanks for sharing.
ReplyDeleteheather hgtempaddy@hotmail.com
I never ate crawfish before. This sure looks good. I'd love to try it.
ReplyDeleteThis recipe looks really good. Looks easy enough to make too. Thanks.
ReplyDeleteLooks yummy! I'd like to try this!
ReplyDeleteI see a lot of people commented that they couldn't try crawfish. But I am willing to try almost everything. Bring it on! Thank you for your recipe.
ReplyDelete