I made this for a potluck the other night and it got rave reviews; I am posting the recipe as I made it, but I wonder if you could make it with half the butter to make it more healthy - it seems like you could. This is great for parties, nonetheless.

Ingredients

10 serv.

large yellow onion, finely chopped↗1
bunch green onion, finely chopped↗1
garlic cloves, minced↗2
bell pepper, chopped↗1⁄2
stalks celery, chopped↗2
cup butter↗1⁄2
(10 3/4 ounce) can cream of celery soup1
tablespoons tomato sauce↗4
lb crawfish, chopped (shelled with heads removed)↗1
cup parsley, minced and fresh↗1⁄4
cup Italian breadcrumbs↗1⁄2
teaspoon salt↗1
teaspoon cayenne pepper↗1
teaspoon white pepper1⁄2
egg, beaten↗1
cup milk↗1⁄2
pie crusts, unbaked2

Step-by-step instructions

1
Saute all onions, garlic, pepper, and celery in butter (in large skillet).
2
Add soup, tomato sauce, crawfish, and parsley, cook 10 minutes.
3
Stir in bread crumbs, salt, cayenne, white pepper, egg, and milk. Spoon into unbaked pie crusts (you'll use both) (at this point, you can freeze pies).
4
Bake at 350 degrees for 45 to 60 minutes.

Source: food.com

Original recipe ↗

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