Crawfish is always a hit, and it’s an especially big hit if you no longer live in Louisiana.
I had friends from San Antonio stopping in for a short visit on their way to Mississippi. I knew it would be near lunchtime, so I sliced homegrown cucumbers and tomatoes, and I had these easy-to-make crawfish pies ready to pop into the oven when they got here.
You probably will not find fresh crawfish tails in the store now, but you will be able to get good frozen Louisiana crawfish. One local grocer explained to me that when crawfish are at their peak and plentiful, that’s when suppliers start freezing them.
And, because of their abundance, they’re pretty reasonably priced.
I’ve gotten away from using canned soups in recipes, but sometimes it just works. That’s the case with these little pies, and especially if you’re in a hurry.
I streamlined it even more by purchasing the individual, already made individual pie crusts in the frozen section of the supermarket.
Kara Hebert shared this recipe with me, and I ran it in my column quite a while back. It’s easy and just creamy enough in those small pie shells.
My company loved their “Louisiana crawfish fix,” and after a cup of strong Louisiana coffee, they were happy and back on the road.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.