I made two large pies with this recipe... and i hope you guys like it
Step 1: Ingredients
23 cup chopped parsley
1/2 cup chopped green onions
1 cup chopped peeled tomatoes
1 cup butter or olive oil
1/2 cup chopped bell pepper
1/2 cup chopped celery
2 tablespoon butter or olive oil
6 tablespoon flour
2 cups Half and Half
1 tablespoon Worcestershire sauce
Bread crumbs as needed
Salt and pepper to taste
pinch of cajun pepper
This was my 1st ever pie.. and 1st ever crawfish dish... The recipe didnt say which crawfish to buy.. so i bought the one with the shell because it was cheaper.. however, i had to defrost it and peel it which was a huge pain... however, all that work was kinda worth it.. also i got a nice little shell to place on top.. What i would suggest on doing.. if you plan to make this more than once .. but the one with the shell.. and the one without it.. bake ur dish with the already peeled crawfish.. and use the ones with the sheel for decorations..
Step 2: Pie Crust
it came out good so no complains
Step 3: Stir, Mix and Bake.. Then Enjoy!
Then add the crawfish and continue simmering.
Add crawfish fat and tomatoes, and simmer 20 minutes.
Make a cream sauce in a separate pan, stirring the flour into 1 cup melted butter or olive oil, and then add the cream slowly, stirring all the while.
Add cream sauce to crawfish, stir in chopped eggs & heat a little longer.
Season with salt and pepper, and add a little of the bread crumbs if the mixture is too thin.
Spoon into unbaked tart shells (), and bake in 350 degree oven until browned, about 30 minutes..
let it cool for about an hour.. and enjoy