- 1 lb. crawfish tails
- 2 ounces crawfish fat
- 3 cups cooked rice
- 1 cooked pie crust
- 1 can cream of shrimp soup (do not dilute)
- 1 cup water
- 5 ounces grated cheddar cheese
- 1 stick butter
- 1 cup green onions, finely chopped
- 5 stalks celery, finely chopped
- 1/4 teaspoon each red, black and white pepper
- 1/2 teaspoon Tabasco
- salt to taste
Instructions
- melt butter and saute green onions and celery for 15 minutes
- add crawfish fat and cook 5 minutes
- add soup, black, red, white pepper and Tabasco
- cook 5 minutes and add crawfish tails, rice and water, stir
- make sure mixture is not too dry or too runny
- add a little water if it is too dry.
- it must be thick enough to stand as a slice of pie
- salt to taste
- stir in cheese and put in pie shell
- bake at 350 degrees F. for 15 minutes
Bon appetite!
NT

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