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.