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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Cajun dish everyone loves, great for parties Ingredients:
1 lb crayfish tail, chopped |
1/4 cup parsley, chopped |
1/4 cup celery, chopped |
1/4 cup bell pepper, chopped |
1 can condensed cream of celery soup |
3 hard-boiled eggs, chopped |
1 dash worcestershire sauce |
1/2 cup butter |
1/2 cup chopped green onion |
1 can stewed tomatoes, chopped |
1 cup italian style breadcrumbs |
salt and pepper |
Directions:
1. Heat butter, saute crawfish and vegetables, cook 20 minutes.
2. Add tomatoes, celery soup, chopped eggs, and bread crumbs.
3. Spoon into unbaked tart shells or large pie crust.
4. Bake at 350 until browned about 30 minutes.
5. NOTE: I use my food processor to chop the tomatoes and eggs together then mix the soup with them it blends it up better.
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