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Discussion Starter · #1 ·
1/2 stick of butter
1 cup chopped onions
1/2 cup chopped green peppers
1/2 cup chopped celery
1-1/2 teasp. salt
1/2 teasp. cayenne
1/4 teasp. black pepper
1/2 cup chopped canned tomatoes
2 tablesp. chopped parsley
2 tablesp. flour
1 cup water
1 pound crawfish tails
frozen pie crust (s)

Preheat oven to 400

Saute onions, bell pepper, and celery with butter and and spices. Cook about 8 minutes until soft and onion is golden. Add tomatoes and cook another 6 minutes. Add crawfish tails and parsley and cook another 4 minutes.Dissolve the flour in the awater and add to the mix. Cook another 2 minutes and let this stuff cool for 30 minutes or more.

Pour filling into crusta nd bake at 400 for 45 minutes.
 

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Discussion Starter · #8 ·
gordon said:
Made it last night. that is some kind of good and would make a good etouffe.
I'll tell you what makes it even better. Every year, we have a crawfish boil on easter weekend and I save the heads and make crawfish stock from them. Substitute that for water and it makes it SUPER rich tasting! I think I posted the stock recipe over there. I'll go look.
 

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I will be getting the 2nd Annual QSMA Board Meeting and Crawfish Boil together before long. Tap, you and Gatorscott can take home all the crawfish heads you want.
 
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