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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Jum-ba-lie, crawfish pie, file' gumbo.... Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you. Ingredients:
1 (9 inch) pie crusts, baked |
1/2 cup butter |
2 tablespoons all-purpose flour |
2/3 cup sweet onion, chopped |
1/4 cup parsley, chopped |
1/3 cup bell pepper, chopped (most people use a green bell pepper but i prefer a red or yellow for milder flavor) |
3 tablespoons garlic, minced |
1/2 cup celery, chopped |
2 cups crawfish tails, chopped slightly |
salt and pepper, to taste |
Directions:
1. In a large saucepan, melt the butter.
2. Over medium high heat, add the flour to the butter and brown, stirring constantly.
3. Saute the onion, celery, parsley, garlic and parsley in the butter mixture.
4. Stir in the crawfish tails and mix well.
5. Add salt and pepper to taste.
6. Pour this mixture into the baked pie crust and place it in an oven that has been preheated to 350 degrees.
7. Bake for 15-20 minutes.
8. If the pie crust begins to get too brown, cover the edges with foil.
9. Cool for 10 minutes before serving.
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