CRAWFISH PIE

Jacqueline is back with another delicious cajun recipe! She is a wife and mama to three sweet and rowdy boys. She enjoys sporting events, good music, and obviously cooking! This recipe is sure to be a crowd pleaser year round! You can find more of her amazing recipes on Facebook and Instagram

@cooking.with.champagne

Ingredients

1 lb cooked crawfish tails

1/2 stick of butter

1 yellow onion minced garlic

1 green bell pepper

2 ribs celery

1-2 Roma tomatoes

1 frozen pie crust

1/2 C mozzarella cheese

1/2 C heavy cream

Slap Ya Mama Cajun Seasoning

Lawry's Garlic Salt sprinkle of parmesan cheese sprinkle of panko breadcrumbs

Directions

Preheat the oven to 375 degrees. In a saucepan, add 1/2 stick of butter and let it melt. Add in chopped onion, bell pepper, & celery and let it sauté until it is opaque. Add in about 1 tsp of minced garlic.

Add in crawfish tail meat. Do not rinse the tails, that is where the flavor comes from! Add in the mozzarella and heavy cream and season with Slap Ya Mama and garlic salt. Remember, the crawfish are already seasoned when they are cooked, so you don't need much here. Cook for a few minutes until warmed through and everything has combined together and thickened.

* NOTE:Your pie must sit for at least 15-20 minutes before slicing into it or it will be a runny mess and not set up right.

Using a slotted spoon, add your ingredients to the frozen pie shell. Leave some of the juice out, too much juice will make your pie mushy. Cover the outside edges of the pie with aluminum foil to keep from burning and place in oven for 35-40 minutes.

Remove the foil and sprinkle with parmesan and panko on the top of the pie. Put it back in the oven for 5-10 minutes, until the edges are golden brown.