Captain Ronald Morris's Crawfish Pie Recipe

Crawfish Pie Recipe (By Captain Ronald Morris)

Prep Time:  1 Hour
Yields: 24 individual or one 9-inch pie

Captain Ron Morris claims that when he came to South Louisiana, all he could do was grill burgers and fry fish.  Inspired by the many great cooks at the Department of Wildlife and Fisheries, he has expanded his repertoire to create this delicious crawfish pie.

24 ounces Crawfish tails
2 sticks butter
3 cups chopped onions
1½ cups chopped bell pepper
1½ cups chopped celery
2 tbsps chopped garlic
1 can cream of mushroom soup
3 tbsps Worcestershire sauce
1½ tsps Tony Chachere's
1 tsp Chinese red pepper
1 tsp Tabasco
1 tsp thyme
1 (12 oz.) can evaporated milk
1 ½ tbsps corn starch
½ cup chopped green onions
1 cup chopped parsley
⅔ cup breadcrumbs
Pastry Pie Shells-(24 single or two 9")
Salt and pepper to taste

Preheat oven to 325 ºF. Melt butter in large pot over medium-low heat. Sauté onions in butter till translucent. (Might have to add a little water from time to time to keep from sticking) constantly stirring. Add bell pepper and celery and continue stirring. Add garlic, mushroom soup, and all seasonings. Continue stirring while adding crawfish, evaporated milk, and cornstarch. Then add green onions and parsley and continue stirring. Adjust seasonings if necessary. Add breadcrumbs and remove from heat. Spoon mixture into pastry shells or pie crust till ¾ full. Sprinkle heavily with additional breadcrumbs or cover with pie crust. Bake on a cookie sheet for 40 minutes.