1 pound Crawfish tails OR shrimp 1 can Cream of celery soup 1 can Cream of mushroom soup 1 bn Shallots
chopped 1/2 Onion :
chopped 1 Stick butter or margarine 1 dash Cayanne pepper Couple shakes parsley flakes 1 package Mini pie shells/tarts (8 in A box) Melt butter in large skillet, add shallots and onion. Add crawfish (or shrimp) and both soups. Cook, stirring frequently. Prepare shells according to package. Fill the shells with mixture and bake until heated through or pie shells are done. (oven temp. 350*) Note: can be made ahead and frozen. Keep in freezer no longer than 2 weeks. (wrv)
Chef Doucette teaches Robin how to make her childhood seafood pies.
Crawfish Pie
Most people know and love boiled crawfish, but have you ever tried to make crawfish pies with your leftover boiled crawfish tails? If not, this recipe is definitely a must try.
Tink's Cajun Crawfish Pie~ Make it with Me!
As promised, making my famous Crawfish Pie on this Sunday morning! Hope the storm spared you in it's wake! It definitely spared us! Get the cook book at
Delicious crawfish pies
This recipe is absolutely delicious for anyone that loves crawfish you will absolutely love these pies it’s a must try.
Breaux Bridge Crawfish Pie
Pat Mould's version of Crawfish Pie utilizes an Étouffée (pronounced: [ay-TOO-fay) in French, as the base that is stuffed into a pie shell and then baked. The crawfish tails are smothered down in a mixture of onions, stock and Cajun Seasoning and typically served over steamed rice but can also be used to create a pie that is not your common sweet variety.