This is a tasty and simple recipe that can be made by anyone with basic kitchen skills. You can bust my chops for using canned soup and pre-made pie shells. But I am writing this for people on a limited budget and lack of time. I will post a more ambitious version of the recipe later. If you can't find crawfish tails you can substitute peeled raw shrimp.
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 ½ teaspoons salt
- ½ teaspoon cayenne
- 1 teaspoon fresh thyme or ½ teaspoon dry
- ¼ teaspoon black pepper freshly ground
- 1 cup yellow onions chopped
- ½ cup bell peppers diced
- ½ cup celery chopped
- 6 to 8 cloves garlic crushed
- 1 can of cream of mushroom soup
- 1¼ cup half and half
- 1 pound of crawfish tails
- 5 tablespoons cornstarch
- enough pie dough for double crust 9" pie or 2 premade pie shells.
- Preheat oven to 350°.
- Heat a sauté pan on medium heat.
- Pour the olive oil into the pan, then add the butter.
- Wait till the butter melts and you hear a sizzle.
- Sauté onions, bell peppers, celery.
- Add the garlic to the vegetables last and sauté.
- Add milk and soup; bring to medium boil, stirring frequently.
- Add crawfish, bring to medium boil again.
- Add the corn starch and thyme, stir as needed.
- Lower heat and simmer until thick.
- Let the filling mixture cool for 15 minutes.
- Divide the dough and roll out both pie crusts
- Use a 9" pie pan as a template to test for proper size.
- Grease the pie pan liberally with butter.
- Carefully place bottom pie crust in the pan.
- Prick the bottom and sides of the crust with a fork.
- Pour the thickened mixture into the bottom pie crust.
- Put on the top crust and seal the edge.
- Bake at 350° for 20 minutes.
- Cool on a rack for 10 minutes.
- Serve while still warm.