Home + Crawfish Pie Recipe

Sep 27, 2011

Thanks to having my family medicine rotation placed in a "rural' location I was privileged to spend this past month living back with my parents in my hometown.

I got to spend lots and lots of quality time with the fam, and even more quality time with good food!

Thanks dad for having warm coffee ready for me every morning, and thanks Ellie for keeping me entertained with your sleep talking (and sleep cheering!)

. . . but most of the thanks goes to Mom for all the amazing eats!

I may be 23 but I'll never be too old for Mickey Mouse pancakes . . .

Homemade mac & cheese is by far the greatest side dish known to man.

When Ellie and I weren't sitting around eating cheese, we were making treats.
My favorite dessert we made was some mind blowing cake batter blondies.
(Thanks to a recipe from Gracie @ GirlMeetsLife)

. . . but my favorite meal of all was mom's Crawfish Pie.

She took her friend's recipe for crawfish casserole, made a few changes, and put it in a pie crust.
. . . and it was deeeeeeeelightful.

Thankfully, she made the pies again for the Homecoming Court luncheon and documented the process with her phone.

What ya need:

2 cups brown or white rice
1 stick of real butter
Pie crust (more power to ya if you make it from scrizatch)
Tony Chachere seasoning
1 can cream of mushroom soup
1 bag of frozen onion/bell pepper mix 
1 package of 8 oz cream cheese
1 pkg crawfish tails 
(we just went out back der and caught dem wit our burrrrr hands in de yard)
Wal-Mart, frozen food section, stat.

Saute the vegetables in the butter, then add the crawfish tails for a few minutes.
Next, add the soup and cream cheese, and season with Tony's (however much you feel necessary).

Combine with 2 cups of regular or brown rice (already cooked)

Then pour it all in the pie crust and bake at 350 for 30-45 minutes until the crust is brown. 

Mmmmmm mmmmmmmm heaven

I sure do miss being home, but being reunited in the apartment with all three roomies this month for the first time is pretty exciting too!

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