50+ Friends Club Cookbook
Fish and Shellfish

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Pat's Crawfish Pie

From the Kitchen of: Pepper

2	lb.	crawfish tails, peeled
1	stick	Margarine, not butter
1	can	cream celery or cream mushroom soup
1	lge	can Evaporated Milk
1	tsp.	Corn Starch
1/8	tsp	Garlic Powder
1	c.	Onion, finely chopped
1	c.	Celery, finely chopped
1		Piecrust, top and bottom
1/8	tsp.	liquid crab boil**

• Sauté onions and celery in margarine until thoroughly wilted.
• Add soup, milk, and garlic powder.
• Dilute cornstarch in a little water and add. Cook about 10 minutes.
• Add crawfish and mix thoroughly. Put in crust. Top with crust.
• Bake 350° until crust is browned. Approximately 45-50 minutes.
• **Individual pies can be made from this recipe.
• ** Shrimp and crab could be substituted in this recipe.
• **If I use frozen crawfish, I place then in a small amount of water and add a little liquid crabboil a little more ZIP while I defrost them. Drain liquid before placing in pie.