Havin' a big time on the bayou

Posted by KATE MAGANDY on March 22, 2013 

Crawfish pie is easy AND tasty

Jambalaya, a-crawfish pie and-a file gumbo
'Cause tonight I'm gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-oh
Son of a gun, we'll have big fun on the bayou.

It wasn't so long ago that these song lyrics from a Hank Williams tune was the closest I ever got to crawfish pie.

But since I got married, my husband has expanded my culinary horizons to include crawfish pie. His easy-to-make version is tasty and great for those nights when red meat isn't on the menu.

He got this recipe from a friend of his, but since his version is the only one I've had, it's named for my husband.

TOM'S CRAWFISH PIE

1 pound crawfish tails 1 cup of trinity (onion, green pepper and celery, chopped) 1 can cream of mushroom soup 1 can cream of shrimp soup 2 pie crusts

Prepare deep-dish pie plate with pie crust.

Saute' onion, pepper and celery in a little olive oil or butter until just tender but still crunchy. Add both cans of soup and crawfish and heat through.

Pour mixture into pie pan and top with second crust, crimping the edges.

Bake at 400 degrees until crust is golden brown. Let stand a few minutes, then cut and serve.

The Sun Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service