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., Jennings, Louisiana. The person submitting the recipe is Gene Knobloch of Thibodaux, Louisiana and he offers this expert advice:
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, Tabasco, Worcestershire sauce, paprika, pimientos
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 Tabasco sauce. Mix this with cooked rice, add water, mushroom soup, bay leaf. Add a few dashes of Worcestershire sauce. Test for salt and pepper.
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.