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Tracie wrote, “I am the little Cajun in Lago Vista, Texas. I am originally from Southeast Texas and come from a long line of Boudreauxes, Guidrys and Thibodeauxes!” Tracie’s Cajun roots shine through in her Crawfish Pie recipe.

1 1/2 sticks butter
1 cup chopped bell pepper
1 cup sliced green onions
1/4 white onion, chopped
1 cup chopped celery
1 tablespoon garlic powder
1 can cream of mushroom soup
1 small can (5 ounces) evaporated milk
1/2 cup milk
1 1/2 tablespoons ketchup
1 tablespoon cornstarch
1 tablespoon crushed red pepper
2 tablespoons parsley
1 1/2 tablespoons paprika
2 pounds crawfish tails
Salt and pepper to taste
2 deep dish pie shells

Melt butter in large Dutch oven. Add peppers, onions, celery and garlic powder. Simmer on low for 5–6 minutes to wilt vegetables. Add everything else except crawfish tails. Mix well and simmer about 10–15 minutes. Add crawfish tails and simmer for 15 minutes.

Preheat oven to 350 degrees. Place one pie shell in deep pie pan. Pour mixture into this and use other pie shell to cover top. Bake until browned, 15–20 minutes. Serves 8–10.

Serving size: 1 large piece. Per serving: 406 calories, 18 g protein, 27 g fat, 23 g carbohydrates, 701 mg sodium, 140 mg cholesterol

Tracie Snider,
Pedernales Electric Cooperative