nce it becomes tender, add crawfish fat and cook for 10
Saute crawfish tails in margarine, about 5 minutes.
Remove crawfish tails, add onions, celery, bell pepper and garlic to margarine and saute for 10 minutes.
Season crawfish and add to mixture, along with the soup.
Cook at least 20 minutes.
If too thick, add a little water.
Place in pie shell and cover with top. Bake in 300\u00b0 oven until brown.
Serves 4.
Saute crawfish tails in margarine about 5 minutes.
Remove crawfish tails.
Add basic vegetable mix to margarine and saute for 10 minutes.
Season crawfish and add to mixture along with the soup.
Cook at least 20 minutes.
If too thick, add a little Sauterne wine or water.
Place in pie shell and cover with top. Bake in 300\u00b0 oven until brown.
Serves 4.
inutes, stirring occasionally.
Add crawfish tails and cook for 3
Saut bell pepper, onion and celery in butter until tender. Add crawfish tails, green onions, parsley and seasonings. Thicken with cornstarch if needed. Place half of pie crust in pan and fill with cooled mixture. Place top crust on pie. Cut two 1-inch long slits in top crust. Bake at 450\u00b0 for 10 minutes. Then lower temperature to 375\u00b0 and bake for 35 minutes or until crust is golden brown.
Saute onions and seasoning in butter until tender. Add cream of mushroom soup, wine and all other ingredients, except crawfish tails. Simmer 5 to 10 minutes. Test for taste and add more seasoning to desired taste. Add crawfish tails. Simmer 10 to 15 minutes. Pour into partially baked pie shell. Cover top of pie with another pie shell. Brush with garlic butter. Bake until brown and bubbly in oven heated to 350\u00b0.
Saute white onions in half of the butter.
Add the cream of mushroom and simmer for 3 minute.
Pour into a bowl with evap. milk, set aside.
Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
Pour crawfish mix into bowl, mix well.
Pour into pie crusts and bake at 350 for 20-30 minutes.
Watch the color. You want a light to medium brown.
Melt butter.
Saute onions and parsley in butter. Add flour and blend well.
Add soup as in the can.
Add no water to it. Simmer 5 minutes. Add crawfish tails (drained). Simmer 10 more minutes on very low heat.
Prebake small pie shells at 350\u00b0 for about 10 minutes or until lightly browned.
Fill with crawfish filling.
Bake filled shells for 10 minutes.
These are absolutely delicious!
minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy
Saute vegetables in butter.
Add soup, crawfish and crab meat. Add rice.
Put in pie shell.
Cover and vent pie crust top. Cook until pie crust is golden brown in 350\u00b0 to 375\u00b0 oven.
Shrimp may be substituted.
Simmer crawfish 10 minutes.
Mix with seasoning. Simmer 15 minutes.
Bake one pie shell until light brown.
Pour mixture into pie shell. Cover with the other shell. Brush top of shell with melted butter. Bake until golden brown.
Melt butter in a large skillet.
Saute vegetables over medium heat until soft.
Add flour and spices.
Stir well.
Remove from heat and add crawfish.
Pour into pie shell and bake at 350\u00b0 for 15 to 20 minutes. May substitute shrimp for crawfish.
Serves 6.
Add bell pepper, onion and celery to butter; saute until tender.
Add crawfish, green onions and other seasonings.
Simmer for 10 minutes.
Thicken with cornstarch dissolved in water; cook long enough to thicken.
Place in 9-inch pie crust and crust cover.
Bake pie in preheated 450\u00b0 oven for 10 minutes, then lower heat to 375\u00b0 and cook 35 minutes or until crust is golden brown.
Bake one crust.
In skillet melt butter and saute onions and bell pepper.
Add crawfish and cook 5 to 10 minutes.
Add one can cream of mushroom soup and one tablespoon flour.
Pour into baked crust.
Add raw pie crust on top.
Bake at 350\u00b0 until brown.
Brown seasoning in cooking oil.
Add crawfish, cream of mushroom soup and Cheddar cheese.
Cook until cheese is melted. Pour mixture in pie shell; cover with other pie shell.
Pinch edges and cut slits in center of shell.
Bake for 30 minutes or until golden brown.
Yum Yum!!
In a skillet, saute crawfish tails in 1/2 stick butter for 10 minutes.
In another skillet, saute green onions and parsley in 1 stick butter.
Then blend in flour and gradually add cream, stirring constantly, to make a thick sauce.
Add sherry.
Blend crawfish tails to cream sauce being careful not to include fat in bottom of skillet.
Season with salt, black pepper and red pepper. Place mixture in pie shell.
Bake at 350\u00b0 for 20 minutes. Freezes well.
Serves 4.
Saute crawfish tails in margarine for about 5 minutes.
Remove tails and add onion, garlic and bell pepper.
Saute for about 10 minutes.
Season crawfish and add to mixture along with the soup. Cook at least 20 minutes.
If too thick, add a little water. Place mixture in pie shell and cover with top.
Bake at 300\u00b0 until brown.
Serves 4 to 6.
Saute onions, bell peppers and celery in margarine.
Add crawfish tails.
Cook 20 to 25 minutes or until crawfish tails are cooked.
Add Tony's seasoning.
Add mushroom soup.
Pour in unbaked shell and top with another pie shell.
Bake for 30 minutes at 400\u00b0.
Saute all vegetables in margarine until tender, about 10 minutes.
Add whipping cream, evaporated milk, cornstarch, garlic powder, Tony's, and crawfish tails.
Cook until thickened.
Place in uncooked pie shell.
Cover with second pie shell and bake at 350\u00b0 until golden brown, about 40 minutes.
Saute onions, garlic, pepper and celery in butter until limp. Add soup, tomato sauce, crawfish and parsley.
Cook slowly for 10 minutes.
Turn off heat and add breadcrumbs, salt and pepper and egg.
Add milk and mix well.
Add 1/2 mixture to uncooked pie shell and cover with other shell.
Bake in 350\u00b0 oven for 35 to 40 minutes.