Recipe by Randy Brown
"This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!"
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1 (9 inch)
prepared deep-dish pie crust
chopped green bell pepper
1 1/2 teaspoons
ground cayenne pepper
peeled crawfish tails
This recipe is OUTSTANDING! Husband says he would give it 6 stars if possible. I did alter the recipe a bit... I'm sure fresh peppers/onions/celery would be better, but I used frozen seasoning mix to save time. I also used Tony Chachere's® Creole Seasoning in place of the salt/pepper for more Cajun flavor. One tasty addition that I would recommend: I added about a half cup of corn, which provided a bit of sweetness and a little crunch. I also placed a top crust on the pie, but then again, I like a lot of crust. Two forks up from us!
I omitted the celery and replaced it with a can of cream of celery. I also omitted the water and flour. And I used about 2 pounds of crawfish, and some creole seasoning. It was easily the best seafood dish I have ever had anywhere.
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.
There are not enough stars for this! I doubled recipe, used 2 crusts in a deepdish pan. Everyone came back for more!
SO GOOD! Used crawfish leftover from boil... used double crust pillsbury crust... instead of salt, cayenne, and white pepper used more spice tony's... No tomatoes or flour or water... added one can of evap milk and one can of mushroom soup... (ideas from other reviewers) INCREDIBLE!!!
Great recipe!! So easy and the flavor was wonderful. I would recommend this to any one. I did cover it with a store bought pie crust. It will remain on my favorite list!! I could have used two 12 ounce packs of crawfish meat, especially since I covered the filling.
Great recipe. Wish I could have gave more stars. Like others have done, I also added Tony Chacheries, a can of mushroom soup and a third can of rotel tomatoes per pie. Before I added the soup I added one tbsp. of Kary's Roux, for that Cajun taste, and a small amount of ketchup to the mixture. Black pepper and garlic to taste. As some other people have done, I also covered the mixture with another pie shell. Too thicken, I added a little water and a tablespoon of cornstach. If it thickens too much just add a tad more water. This pie was the best crawfish pie that I have ever tasted, bar none. Just wish I would have had fresh crawfish from a crawfish boil, instead of frozen from China. Thanks for the recipe!
Great recipe! I suggest tasting the filling before you take it off of the heat. Ours tasted a little bland so we added some Tony Chachere's seasoning to taste. I'm sure you could substitute your favorite salty cajun seasoning.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 165
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