Crawfish Pie


8 slices


½ stick butter 1 medium onion, chopped ½ bell pepper, chopped 2 lbs. crawfish tails ½ can cream of shrimp soup ½ cup Mexican Velveeta Cheese ½ teaspoon. garlic powder Tony Chachere's creole seasoning, to taste 1 box Pillsbury refrigerated pie crust 1 egg white

Nutritional information

No nutrition information available


Preheat oven to 350 degrees. Melt butter in sauce pan. Add onion and bell pepper and cook on medium flame until limp. Add crawfish tails and saute' for 10 minutes on low flame. Add cream of shrimp soup, cheese and garlic powder. Cook on low flame until cheese is melted. Add Tony Chachere's to taste. Place one crust in bottom of glass pie pan. Fill crust with crawfish mixture. Top with remaining crust. Cut slits in top of crust to allow steam to escape. Brush crust with egg white. Bake until crust in golden brown (about 35 minutes). Allow to cool 10 minutes before serving.