CAJUN CRAWFISH PIE

CAJUN CRAWFISH PIE image

Yield 6-8 People

Number Of Ingredients 16

■32 oz peanut oil
■2 tablespoons butter
■1/2 cup chopped yellow onion
■1/3 cup chopped green bell pepper
■1/4 cup chopped celery
■1/4cup chopped green onions
■2 cloves garlic, minced
■1/2 cup dry white wine
■1/2cup seasoned bread crumbs
■1/2cup heavy cream
■1 tablespoon fresh lemon juice
■1 1/2 teaspoons salt
■1 teaspoons Angel Dust seasoning
■2 teaspoons Tabasco sauce
■1 lb crawfish cooked tail meat, chopped
■1 (15-ounce) package refrigerated 9-inch pie crusts

Steps:

1. Heat the butter in a large sauté pan over medium-high heat. Add the yellow onion, bell pepper and celery to pan and sauté for 3 minutes. Add garlic and sauté for 1 minute. Stir in wine and cook for 1 minute or until liquid almost evaporates. 2. Stir in the bread crumbs, cream, lemon juice, salt, seasoning mix, Tabasco and green onions. Then fold crawfish into mixture, stirring to combine. 3. Preheat oil in a large pot or deep fryer to 375°F. Cut each (9-inch) pie crust in half to form 4 semicircles. Using a slotted spoon, place about 1 cup crawfish mixture in the center of each crust half, fold over and crimp edges with a fork to seal. Deep fry pies at for 5 minutes or until golden, turning once. Serve immediately.