I had cut the first piece of the Crawfish Pie which is always the hardest. I set the slice aside to let it cool. Steam in a camera lens just doesn’t work. When I came back to start snapping pictures, someone had taken a huge bite out of the middle of the pie. I thought I would just die. All I could do was laugh and pull out two more slices. That’s the kind of fun that ensues when you are cooking and blogging at deer camp.
Crawfish Pie is on the menu tonight but first a little back story on how this recipe came about.
So, when Debbie said she needed volunteers for the Foodie Friday posts, I knew I wanted to help. I loved her idea of theming each month to a song. I noticed February was themed towards the song…Jambalaya on the Bayou. Lightbulb moment, I have a friend who lives in New Orleans and he could help me out with an easy Cajun dish. I emailed this idea to Debbie and she responded back with…”Is your idea to cook together with your friend?” I figured, that was something that could be arranged. The only problem, he lives in NOLA and I live in Arkansas. Oh the logistics. I called up my buddy Brian and we put together a plan.
Our only chance to meet up was at Brian’s family deer camp. This worked perfect for me being that it was only a couple hours from my house and the hubby and kiddo could get in a little hunting too. Did I mention, I know Brian because he’s my best friend’s brother-in-law? Yep, that’s right! This was also a chance to hang out with my bestie too. Y’all…she calls me Betty Crocker and I call Brian Guy Fieri. I’m sure you can see why…lol.
With our plan in place, we were ready to meet up back in January. Low and behold, the only snow we’ve had all winter decided to hit that very weekend. I thought, well, how are we going to get this Crawfish Pie recipe done together if the snow stops us from meeting up? I guess I should tell you that our big hurdle was the fact that we were taking our camper. Pulling a camper through snow and ice did not sound appealing. It was either leave a day early to beat the snow or Brian and I were going to have to skype to make the recipe together. Brian had already made his 6 hour drive so I was thankful my hubby had the fore sight to leave a day early. We had easy driving and Brian and I could still cook together. Yay!
Without further ado…Brian’s Crawfish Pie! If you love Pot Pie and Cajun food then this recipe is for you!
Ingredients
- 1 large onion, ground
- ¼ cup green onion, ground
- ½ bell pepper, ground
- ½ red bell pepper, ground
- 2 celery stalks, ground
- ½ cup butter
- 1 can cream of celery soup
- 4 tablespoons tomato sauce
- 1 pound crawfish tails
- ¼ cup minced garlic
- ½ cup unseasoned bread crumbs
- 1 teaspoon salt
- ½ teaspoon red pepper
- ½ teaspoon black pepper
- egg, beaten
- 1 package refrigerated pie crust
Instructions
- Preheat oven to 350 degrees.
- Saute onions, garlic, bell peppers and celery with butter in a large pot or dutch oven until soft.
- Mix in soup, tomato sauce, crawfish, and parsley.
- Cook for 10 minutes on low.
- Add the breadcrumbs, salt, pepper, and egg to the pot.
- Continue to cook on low for an additional 10 minutes.
- Place one pie crust in a 9 inch pie plate.
- Pour filling over pie crust.
- Cover filling with additional pie crust.
- Seal and crimp the edges.Bake for 45 minutes to 1 hour or until the crust is golden brown.
- Tips….Use a food processor to grind up vegetables. Let pie rest and cool to pull out perfect slices
