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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is from a historical restaurant cookbook. This is a recipe from Faunsdale Bar & Grill. Ingredients:
1/4 cup margarine |
3 medium onions, chopped |
1 celery rib, chopped |
1 bell pepper, chopped |
1 lb crawfish tail meat |
10 ounces cream of mushroom soup |
12 ounces evaporated milk |
4 pie crusts |
Directions:
1. Melt margarine in a skillet.
2. Add onions, bell pepper, celery, and saute until onions are translucent.
3. Saute crawfish in a separate pan. Combine vegetables, crawfish, soup, and evaporated milk and place in 2 pie shells.
4. Cover with the other 2 crusts.
5. Pinch the edges together to seal.
6. Cut slits in top crusts and bake at 350 degrees for an hour.
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