Recipe from Shelly Traxlor
Never was much on eating crawfish growing up. We had crawdads everywhere when we went to visit PawPaw. The lot next door was covered in crawdad homes. We would poke sicks in the hole and pull the crawdads out. Never thought to eat them.
Not until I moved to Galveston did I ever go to a crawfish boil. I personally like the crawfish PARTY but to say, “Hey let’s go eat crawfish for dinner!” Not up there on my favorite foods. You seem to never get full.
Every pot is different. Different heat, different vegetables thrown in. Routinely, corn, potatoes, mushrooms, and garlic. Some people add sausage. The last fireman’s crawfish party, they came up with a brilliant idea. Gloves when eating. Works well when you have cuts on your hands or have to rub your eye.
What to do with leftovers. CRAWFISH PIE or Jambalaya
3 cups of onions-diced 3 cups of cooked rice
2 sticks of butter 2 cups of grated cheddar cheese
1 can Rotel 1 cup of green onions
2 pounds of crawfish- peeled and rinsed or you can buy frozen crawfish tail meat. Thaw in refrigerator and rinse when thawed.
1 small can of tomato paste 2 cans of water (tomato paste can)
1 Tbs parsley 2 Pillsbury refrigerated pie crust
*my add ins_ 1 1/2 tsp marjoram and 1 tsp Tony Chacheres
Preheat over to 350 degrees
Saute onions in the 2 sticks of butter. Use a large soup pot.
Add tomato paste, water and rotel. Bring to boil and simmer for 10 10 minutes
In a separate pot prepare your 3 cups of rice per package. (hint I use the family size boil a bag- it is plenty) Set aside when done.
While waiting for simmer to finish put crawfish in colander or strainer. Rinse with cold water.
Add crawfish, marjoram and Tony Chareres, bring back to boil and simmer for 30 minutes.
Add green onions and parsley, simmer for 5 minutes.
While simmering for 30 minutes prepare your pie shells. You will need two deep dish pie plates. Line one pie shell in each. Do not prick bottom of pie shell.
Once simmer is completed remove from heat. Add cheese and rice. Mix well.
Pour into uncooked pie shells. Unroll the second pie crust and cover pie sealing edges of the top ad bottom pie crusts. Prick the top of the pie crust with a fork- giving your pie ventilation wholes.
Place a pie crust shield on before baking. This aluminum shield protects crusts from over-browning, and it’s much more convenient than foil. For a perfect pie crust, put the shield on before baking, and remove it about 15 minutes before your pie is done.
Bake at 350 for 20-30 minutes until golden brown.
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