I spent the last four days with my sister, Dauna, and her husband, Jerry, in Overland Park, Kansas. My sister took her vacation last week and so did I. Naturally – we decided some girl-time was on the agenda. And, when I visit my sister during the summer that means we’ll be picking fresh veggies from her garden and cooking up some stuff. I really enjoy spending time with my sister. We vent about raising kids and husbands, talk about living closer together when we’re old and gray and just life in general stuff. I also get to rifle through her recipes and I found this one. We made it on Friday night and and, BOY! was it good. So grab a package of fresh crawfish tails (usually available at most large super markets) and cook this up soon. And don’t forget to say ‘LAISSEZ LES BON TEMPS ROULET’! (That’s Cajun for ‘Let the good times roll!)
Miss Patsy’s Crawfish Pie
1 package of 2 Pillsbury’s premade pie crust (bring to room temp).
Saute 1 lb. cleaned Crawfish in 1/2 stick of butter or margarine with:
1 onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
2 Tablespoons minced fresh garlic.
When the onions are clear, add about 1 tablespoon of flour and sprinkle on the veggies. Stir in well. Add one can cream of mushroom soup. Season to taste with salt and pepper. (I added Tony Chachere’s Cajun Seasoning instead of salt).
Place one pie crust in the bottom of a deep dish pie pan. Pour crawfish mixture into the unbaked pie shell and place the remaining pie crust on top and seal edges. Cut slits into the crust on top. Bake at 350 degrees until brown on top. About 30-45 minutes.
From the kitchen of Patsy Higginbotham