Learn to cook like a Cajun and develop your own style with help from south Louisiana cook and humorist, Jacques Gaspard, who's been cooking great Cajun foods for nearly 50 years. Learn how to prepare the best gumbos, seafood, jambalaya, stews, salads and deserts – the way they were originally prepared – pure and simple. Besides great original recipes you will discover a hodgepodge of stories, recordings, music, videos and humorous anecdotes to entertain. So enjoy! ... Ahheee!!

Thursday, January 12, 2012

Crawfish Cheese Pie À La Mode


  • 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


    1. melt butter and saute green onions and celery for 15 minutes
    2. add crawfish fat and cook 5 minutes
    3. add soup, black, red, white pepper and Tabasco
    4. cook 5 minutes and add crawfish tails, rice and water, stir
    5. make sure mixture is not too dry or too runny
    6. add a little water if it is too dry.
    7. it must be thick enough to stand as a slice of pie
    8. salt to taste
    9. stir in cheese and put in pie shell
    10. bake at 350 degrees F. for 15 minutes
      Serves 4 to 6.

      Bon appetite!
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