Get your Cajun on with this southern Louisiana staple.
There is a common misconception outside of southern Louisiana that Cajun food is hot and spicy. An authentic Cajun dish will usually have a bit of a "kick" but will not be eye-wateringly hot. The Cajun cook does not seek to overpower the dish with simple heat — this is done by the diner at the table if they so wish.
This dish follows in this tradition. The unique flavor of this dish comes from the Holy Trinity of Cajun cuisine, namely the combination of bell pepper, onion and celery. Added to this base is the unique flavor of crawfish tails which adds an almost wild taste without the gamey flavor.
This is a very simple dish to make, but does involve a little time in chopping the vegetables.
Ingredients:
Instructions:
Saute onion, green pepper, celery, garlic, green onion & parsley in butter. When the onions are translucent, add the Cream of Mushroom soup, crawfish tails and the Tabasco.
Once the crawfish is in the pot, in a seperate bowl, mix the evaporated milk and cornstarch. Pour mixture into the pan with the other ingredients and cook until the mixure has thickened and the crawfish are cooked. This will take approximately 5-10 minutes.
Add the Creole seasoning and salt and pepper to taste. Mix well, then pour mixture into the bottom pie crust. Top with the second pie crust, flute the top crust, poke holes in the top and bake according to the directions on the pie crust package. All the ingredients inside are cooked, so take it out of the oven when the crust is done.
Serve with red beans and rice and you will have a happy tummy!
Posted on Dec 31, 2008 9:10 am PST