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Name: Crawfish Pie
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: not set
Ingredients: 1 lb crawfish tails chopped; 1/2 cup melted butter; 1 cup diced onions; 1 cup diced celery; 1 cup diced red bell pepper; 1/4 cup minced garlic; 1 cup heavy whipping cream; 1/2 cup Italian bread crumbs; 1 egg beaten; 1/2 cup sliced green onions; 1/2 cup chopped parsley; salt and black pepper to taste; Louisiana hot sauce to taste; 2 9" deep-dish pie shells

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INGREDIENTS

1 lb crawfish tails ; chopped
1/2 cup melted butter
1 cup diced onions
1 cup diced celery
1 cup diced red bell pepper
1/4 cup minced garlic
1 cup heavy whipping cream
1/2 cup Italian bread crumbs
1 egg ; beaten
1/2 cup sliced green onions
1/2 cup chopped parsley
salt and black pepper ; to taste
Louisiana hot sauce ; to taste
2 9" deep-dish pie shells

INSTRUCTIONS

Preheat oven to 450 degrees. Press one unbaked pie shell into a pie pan and set aside.

In a cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Saute 3-5 minutes or until vegetables are wilted. Blend in crawfish and saute 3-5 minutes. Stir in cream, simmer 10 minutes, then remove from heat.

Blend in bread crumbs and egg into crawfish. Add green onions and parsley then season with salt, pepper and hot sauce.

Place mixture in pie shell and cover with second crust. With a knife, make 4 1" slits in top for ventilation. Place pie on a cookie sheet and bake 10 minutes. Reduce heat to 350 degrees and bake 20 minutes or until crust is golden brown. Serve hot.

NOTES

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Crawfish Pie

1 lb crawfish tails chopped
1/2 cup melted butter
1 cup diced onions
1 cup diced celery
1 cup diced red bell pepper
1/4 cup minced garlic
1 cup heavy whipping cream
1/2 cup Italian bread crumbs
1 egg beaten
1/2 cup sliced green onions
1/2 cup chopped parsley
 salt and black pepper to taste
 Louisiana hot sauce to taste
2 9" deep-dish pie shells

Preheat oven to 450 degrees.  Press one unbaked pie shell into a pie pan and set aside.
In a cast iron skillet, melt butter over medium-high heat.  Add onions, celery, bell peppers and garlic.  Saute 3-5 minutes or until vegetables are wilted.  Blend in crawfish and saute 3-5 minutes.  Stir in cream, simmer 10 minutes, then remove from heat.
Blend in bread crumbs and egg into crawfish.  Add green onions and parsley then season with salt, pepper and hot sauce.
Place mixture in pie shell and cover with second crust.  With a knife, make 4 1" slits in top for ventilation.  Place pie on a cookie sheet and bake 10 minutes.  Reduce heat to 350 degrees and bake 20 minutes or until crust is golden brown.  Serve hot.

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 6 Servings

Calories: 766
Calories from Fat: 636 (83%)

Amt Per Serving		% DV

	Total Fat 70.7g	94 %
	Saturated Fat 43.9g	220 %
	Monounsaturated Fat 18.4g
	Polyunsanturated Fat 3.3g
Cholesterol 271.3mg		83 %
Sodium 1615.4mg		56 %
Potassium 429mg		11 %
Total Carbohydrate 19.5g		6 %
	Dietary Fiber 2.1g	9 %
	Sugars, other 17.4g
Protein 16g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 766

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