Louisiana Crawfish Pie
1 lb. craw fish tails chopped for 5 to 10 seconds in food processor
1 cup of chopped onions
1/2-cup chopped sweet pepper
1 tablespoon chopped garlic
1 cup whipping cream
1 tablespoon chopped parsley
1 egg beaten
2 frozen piecrust
1 beaten egg white with 1 teaspoon of water to brush top of piecrust before baking
Sauté onions and sweet peppers in butter for about 8 minutes. Add garlic and cook for another 2 minutes. Add craw fish and parsley and cook for about 5 minutes. Add whipping cream and simmer for 10 minutes. Add 1/2 teaspoon of salt, 1/4 teaspoon black pepper and a pinch of red pepper. Remove from heat & add egg and bread crumbs. Pour into pie crust and put the other pie crust on top. Brush top of crust with egg white. Make 4 slits in crust. Bake 10 minutes at 450 degrees then reduce heat to 350 and cook for 35 minutes.
no nutrition information available
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