• 1 pound package crawfish tails
• 1 onion
• 1 bell pepper
• 3 celery stalks
• 3 cloves garlic
• Tony’s (or other Cajun seasoning)
• 1 stick butter
• 1 can cream of mushroom soup
• 1 8 ounce block cream cheese
• 2 1/2 cups cooked yellow rice
• 2 pie crusts
Place 1 pie crust into bottom of pie dish and poke holes in it with a fork or use pie weights. Bake fully. To cut veggies I usually put them in a food processor to cut very fine. Sauté them in butter. Add crawfish tails. Add soup and cream cheese. Sprinkle liberally with Tony’s. Add cooked rice. Stir gently to combine all. Pour over bottom pie crust. Top with second pie crust. Bake at 350 degrees until pie crust is done.
*Original recipe shared with me by Judy Moorehead.
I love to make Mini Crawfish Pies from time to time.
Using pie crust cutters with an extra crust is always fun!