Crawfish Pie Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 7, 2010
There are not enough stars for this! I doubled recipe, used 2 crusts in a deepdish pan. Everyone came back for more!
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Reviewed: May 25, 2010
Yummy! I had leftovers from a big crawfish boil in our subdivision and made this the next day. Didn't change a thing. Hubby and I are finishing it up tonight - can't wait!
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Reviewed: May 3, 2010
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.
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Cooking Level: Expert

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Apr. 5, 2010
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.
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Cooking Level: Expert

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Reviewed: Feb. 15, 2010
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!
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