I cooked this for the first time this weekend. We had a crawfish boil the day before and had crawfish tails that needed to be used. I doubled my recipe as I was cooking for a pretty large group. I used the store bought pie crust. First sauted onions, bell peppers, celery in butter. Then added some chopped garlic. Then added diced tomatoes, cream of mushroom soup, evaporated milk, and Tony Chachere's seasoning along with garlic powder (and cajun seasoning will do). I let this all come to a medium boil and then added cornstarch to thicken. Placed all of the filling into the buttered pie crusts and baked. It was amazing. Will be making this again. Next time I will add green onions to the filling.
Was this review helpful?
27 users found this review helpful
I cooked this for the first time this weekend. We had a crawfish boil the day before and had...