Cornbread Crawfish Pie

1/2 cup soft margarine
Chopped leek
Large onion bell pepper
3 stalks celery
16 ounces crawfish tails
4 pods garlic, chopped
1/2 cup water
1 can cream of mushroom soup
1 small jar pimento
1/4 cup chopped green onions and chopped parsley
Salt and pepper to taste
18 ounce box cornbread mix
3 tablespoons oil

Special cooking utensils: 4 quart sauce pot & Pyrex dish 9 x 13"

Preheat oven 350F. Stove temperature: medium

In sauce pot, saute in margarine, onions, bell pepper, celery and garlic till wilted. Add crawfish, 1/2 cup water, cook five minutes then add cream of mushroom soup, pimento, onion tops, parsley, salt and pepper (red cayenne) to taste. Cook five minutes, it must not be watery. Mix cornbread to directions on box. Add oil to baking dish, pour in half of cornbread mix, pour crawfish mix on top and top with remaining cornbread mix. Cook about 40 minutes or until deep golden.

Serve with green salad and French bread. Serve hot.

Serves: 4

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Cajun Country -- New Iberia, Louisiana