Crawfish Pie {Recipe}

What a wonderful Spring Break & Easter weekend!
Sun...check. Pool time...check. Crawfish...check. Family...check. Friends...check. Shopping...check.

Yesterday, I spent Easter in my hometown of Thibodaux at my Aunt Sugar's home for a great Easter lunch. Crawfish stew, crawfish bisque, crawfish pies along with homemade mac and cheese & potato salad filled our plates. Yes. It was a true Southern bayou Easter. My mom and aunt always make great use of left over crawfish.

One of my personal favorite dishes is Honey's Pie a la Crawdad aka Crawfish Pie. She has been making this dish for so long and is also a personal favorite of J, Charlie, and others. I love the way Honey changed up her receipe yesterday to place in individual pie shells. I will be trying this soon for an upcoming brunch. Honey says it's fool proof.... well? I shall see and let you know. LOL.

The recipe:

1 stick margarine

2 onions, chopped

2 stalks celery, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

1 T. tomato catsup

1 T. cornstarch

1 can cream of mushroom soup

1 lb. crawfish tails

2 eggs, slightly beaten

Onion tops and parsley, chopped

Salt and pepper to taste

Individual pie shells

·         Saute vegetables in margarine until tender.

·         Mix cornstarch and tomato catsup and add to vegetables.

·         Blend in soup, stirring until smooth.

·         Remove from heat and add beaten eggs and crawfish.

·         Stir in some chopped onion tops and parsley and season to taste.

·         Pour in unbaked individual pie shells.

·         Bake at 350 degrees for 40-45 minutes

Delicious!

And yet more pictures from Easter Day (I did not take many, but here are a few):

Do not forget the Oyster Mug Give Away: Click here!

Gotta get moving, y'all!