Recipe

Crawfish Pie Recipe

	Notyourmomma / All my dishes 2 years, 2 months ago When faced with a bunch of leftover crawfish after a seafood boil, I peeled all of those little buggers and used the sweet flavored meat in a quiche type pie. I think it is much easier to buy the crawfish already poached and peeled. But this was a good use of the critters I had left.... More Prep:35m Cook:50m Servings:6	Notyourmomm
	quiche crawfish easy leftovers eggs cheese

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Ingredients

1 - 9 inch baked pastry shell (i use purchased pie dough and bake it blind)

1/2 lb. of crawfish tail meat, cooked *defrosted if you bought frozen*

3 tbsp. of butter

1/3 cup of onion, minced

1/3 cup of green pepper, minced

1/3 cup of celery, minced

3/4 teaspoon of salt

1/2 teaspoon of Bay seasoning

1/2 teaspoon of worchestershire sauce

3 eggs slightly beaten

1 cup of sour cream

1 cup of shredded monterey jack cheese (or muenster)

Directions

Prepare the pie crust according to package directions. Cool

Reduce oven to 300 degrees while you mix the filling.

Melt butter in skillet and add onion, pepper, celery and wilt until vegetables are tender. Remove from heat and stir in the crawfish tail meat and salt, Bay seasoning and worchesterhire.

Combine eggs and sour cream, fold in veggie/crawfish mix.

Stir in the grated cheese.

Pour into pastry shell.

Bake 45-50 minutes until the custard like center is set and a knife inserted in the middle comes out clean.

Serve hot.

You can gild the lily by topping each slice of pie with a dab of sour cream and some chopped green onion tops.

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Comments

chefjeb 2 years, 2 months ago said:
Looks good! Crawfish are getting hard to get excwept the chinese stuff. I bought a package of Brousards from Louisiana and guess what. In fine print. Product of China. This recipe would work with shrimp, also.

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