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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 6 |
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I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless. Ingredients:
1 large yellow onion, finely chopped |
1 bunch green onion, finely chopped |
2 garlic cloves, minced |
1/2 bell pepper, chopped |
2 stalks celery, chopped |
1/2 cup butter |
1 (10 3/4 ounce) can cream of celery soup |
4 tablespoons tomato sauce |
1 lb crawfish, chopped (shelled with heads removed) |
1/4 cup parsley, minced and fresh |
1/2 cup italian breadcrumbs |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1/2 teaspoon white pepper |
1 egg, beaten |
1/2 cup milk |
2 pie crusts, unbaked |
Directions:
1. Saute all onions, garlic, pepper, and celery in butter (in large skillet).
2. Add soup, tomato sauce, crawfish, and parsley, cook 10 minutes.
3. Stir in bread crumbs, salt, cayenne, white pepper, egg, and milk. Spoon into unbaked pie crusts (you'll use both) (at this point, you can freeze pies).
4. Bake at 350 degrees for 45 to 60 minutes.
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