Add to Cookbook Print Friendly Email Recipe Add to Shopping List
(0 recipes)

Recipe Servings: 1 casserole Description: A great taste from Louisiana. This casserole will keep em coming back for more. Allergens: Animal, Celery, Corn, Cow milk, Dairy, Fish/seafood, Fructose, Fruit/vegetable, Garlic, Gelatin, Gluten, Grain, Legume, Lobster, Miscellaneous, Mushroom, Nut, Onion, Parsley, Pepper, Shellfish, Soy, Spices, Sugar, Sulfites, Wheat Ingredient List:

Qty	Name
1	pie crust , with top
1 cup	onion
1 cup	celery
2 cloves	garlic
1 stick	margarine
1 can	condensed cream of mushroom soup
1 large can	evaporated milk
1 tsp	cornstarch
2 lbs	crawfish
2 tbsp	green onion
2 tbsp	parsley
to taste	salt
to taste	pepper

- User not logged in. Please log in to show allergy risk for each ingredient.

Instructions: 1. Thoroughly cook onion, celery, garlic with margarine on the stovetop.
2. Add the mushroom soup and cornstarch.
3. Cook for 10 minutes, stirring occasionally.
4. Add crawfish tails, green onion, salt, pepper, parsley.
5. Cook until tender.
6. Place the mixture into the pie shell and cover with the top crust.
7. Cut slits into the top.
8. Bake at 350 for 15 minutes.
9. Reduce heat to 300 and bake until golden brown.
Member Feedback: No feedback has been left for this recipe. Please login to be the first to comment on this recipe!
Miscellaneous: Created: August 6th, 2007
Last Updated: August 6th, 2007
Source of Recipe: Self
Filed Under: Dinner, Lunch




Back