Recipes from Cajun Country :: Cajun Main Dish Seafood
1 large onion, chopped
1/4 c. chopped green onions
3 cloves garlic, chopped
1/2 bell pepper, chopped
2 ribs celery, chopped
1/2 c. butter
1 (10 3/4 ounce) can cream of celery soup
4 Tbsp. tomato sauce
1 lb. peeled crawfish tails
1/4 c. chopped parsley
1 tsp. salt
1/2 tsp. red pepper
1/2 tsp. black pepper
1 c. milk
1/2 c. Italian bread crumbs
1 egg, beaten
18 individual unbaked tart shells
Sauté onions, garlic, bell pepper and celery in butter until limp or soft. Add soup, tomato sauce, crawfish and parsley. Cook on low heat for 10 mins. Turn off heat. Add salt, red and black peppers, and milk. Mix well. Add bread crumbs and mix well. Add egg and mix again. Pour into individual unbaked tart shells. Bake at 350 degrees fahrenheit for 35 to 40 mins. Makes 18 individual pies, which will serve 8 to 10 people.
NOTE: These pies freeze well. Do not bake until ready to use.
