Crawfish pie is a Lousiana dish immortalized in the Hank Williams song Jambalaya. I found this recipe for crawfish pie in the French Acadian Cook Book published in 1955 by the Louisiana Acadian Handicraft Museum, Inc.,
This is a basic recipe. To be a good Creole cook you must be original and you must have a good imagination. So throw in anything your good judgement tells you, even the kitchen stove if necessary.
P.S. – If you do not eat crawfish (shame on you) you may substitute shrimp.
3 cups cooked crawfish, tails and fat 1 can condensed cream of mushroom soup
3 cups cooked rice 4 yolks hard boiled eggs
1 ¼ cups of water 2 or 3 slices, well buttered bread
¼ cup minced celery Olive oil or other shortening
½ small green pepper, minced Salt, black pepper,
1 bunch shallots, chopped fine 1 bay leaf
Saute in olive oil or other shortening, celery, shallots and sweet pepper, about five minutes. Add crawfish tails and fat, saute about 5 minutes longer. Salt and pepper to taste, add a few dashes of
Pour entire mixture into a greased baking dish. Grate egg yolks of the top. Remove the crust from the slices of bread, cut each slice into four triangles. Arrange triangles in a circle on top of mixture. Sprinkle with paprika. Bake uncovered in a 350 degree oven for about 30 minutes, until mixture is toroughly heated and bread is toasted. Garnish with pimientos. Serves about eight. Present with gusto.