Tuesday, June 15, 2010

Rec: Crawfish Pie

1 medium onion, diced
1 lb coarsely chopped crawfish tails
1/4 cup minced green onion
1/4 cup minced parsley
2 garlic cloves, crushed
1 tablespoon salt
1/2 teaspoon pepper
1/2 bell pepper, diced
1/2 cup seasoned bread crumbs
2 diced celery stalks
1/2 teaspoon red pepper
1/2 cup butter
1 egg
1/4 cup tomato sauce
1 cup milk
1 10 inch double crust pie plate

Saute onions, garlic, bell pepper and celery in butter until
limp. Add tomato sauce, crawfish and parsley. Cook slowly for
10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg
and milk mixing well. Pour into crust and bake 35 to 40 minutes
in a preheated 350 degree oven.

Serves 6
Refrigerate remainder
Can be reheated in microwave or enjoyed cold

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