Remembering Family – Recipes, Photos & Travels

• 1 onion – chopped
• 1 bell pepper – chopped
• 2 stalks celery – chopped
• 1 1/2 tsp. garlic – minced
• 1 stick butter
• 1 pound Louisiana crawfish
• 1 can cream of mushroom soup
• 1/2 cup bread crumbs
• 1 egg – beaten with fork set aside
• 2 – Pie shells   (9″ inch deep dish)
• Ole’ Bay seasoning
• two squirts liquid smoke
• three shakes Worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp “Better than Bouillon”  – Lobster Blend

Saute’ onion, bell pepper & celery in butter until onions are clear.  Add crawfish, and all seasoning along with bouillon and cook until crawfish are cooked about 20 minutes.  Add Cream of Mushroom soup.  Stir and cook about 15 minutes.  Add Bread Crumbs & beaten egg.   When adding egg add very slowly while stirring constantly, this will stop it from cooking immediately.   Season with Ole’ Bay, black pepper, salt and tabasco to taste.   Mix well.  Pour crawfish mixture in one pie shell , spread evenly.  Place other pie shell on top of the crawfish.  Crimp edges to seal and poke holes with a fork on the top pie dough to vent.  Bake according to pie shell directions.

I had a little trouble with my crust but it was delicious!!!!!

Enjoy!!