Deep South Crawfish Pie

2 cups meat from crawfish
2 cups cooked rice
One 10-1/2 oz can condensed cream of mushroom soup
1 cup water
1/4 cup celery leaves, chopped
2 bay leaves
1/2 tsp salt
1-1/8 tsp pepper
2 egg yolks, hard cooked
2 sliced of bread with butter or margarine

Mix together the fish meat, rice, mushroom soup, water, celery leaves, bay leaves, salt and pepper. Pour into a greased baking dish. Crumble the egg yolks over the top. Remove the crusts from the slices of bread and cut each slice into four triangles. Arrange the eight bread triangles in a circle on top of the fish and rice mixture. This makes an interesting design on top of the dish. Sprinkle paprika over the top of the dish. Place uncovered in a 350F oven for 30 minutes or until the mixture is thoroughly heated and the bread is toasted.

Makes 6 servings.

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Cajun Country -- New Iberia, Louisiana