1/4 cup chopped green onions 1/2 cup chopped celery 1 clove garlic
crushed 1 package crawfish tails :
(1 lb.) Salt & pepper to taste 4 eggs 2 cups milk 1 cup Bisquick 1 cup chopped cheddar or Swiss cheese In skillet, saute onions, garlic and celery until clear. Add crawfish, salt and pepper. Simmer 5 minutes. Grease pie plate. Add crawfish mixture. Beat eggs an d milk for 1 minute. Add Bisquick; beat well. Sprinkle cheese on top of crawfis h. Pour Bisquick mixture over crawfish and cheese. Bake at 350 degrees for 30 t o 40 minutes. Cool 5 minutes. Serve warm. Recipe from "One Million Recipes CD" busted by Judy R.
How To make Crawfish Quiche's Videos
How to Make Crustless Shrimp and Cheddar Cheese Quiche | TonyMasseyCooks
We are still in the middle of the Quarantine of 2020 due to COVID-19, which means restaurants are closed... but that won't ruin my brunch plans!
Brunch is definitely one of my favorite meals of the day!
Follow along as I show you step by step how to make a delicious quiche with no crust - which means no carbs!
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BEST CRAWFISH PIE | AUTHENTIC LOUISIANA COOKING | RECIPE INCLUDED
This video is about how to make an Authentic Crawfish Pie. This is The Best Crawfish Pie I ever had and I'm proud to say I made it!
If you like Crawfish Pie, You'll like this recipe.
I found after some research that most people use chicken stock in their base. I use SHRIMP STOCK in my base and that's how it should be made. There's no place for a chicken in Crawfish Pie! Here's the ingredients: INGREDIENTS 1.5 Pounds crawfish tails (fresh or frozen) 1 Onion chopped fine 1 Half bell pepper chopped fine 2 Ribs celery chopped fine 1 Quarter cup parsley chopped fine 6 Toes garlic minced 4 Green onions (reserve some tops for garnish) 1 Can Original Rotel Tomatoes with green chilies. 8 Tbsp. butter 1 Tsp. Salt 1 Tsp. Black pepper 2 Tbsp. Paul Prudhomme Seafood Magic 1 Quarter cup all-purpose flour 1 half cup of Half and Half 8 Ounces Seafood Stock 1 Cap - Zatarain’s Liquid Crab Boil 1 Box Pillsbury Pie Crusts 1 Cup Panko plain bread crumbs 1 Tbsp. Corn Starch 3 Tbsp. Water (for thickening) INSTRUCTIONS In a 7 quart pot, melt butter. When butter is melted, add in the green onion bottoms, onions, bell pepper, celery, parsley and garlic. Sauté until veggies are soft. Add 1 can Rotel tomatoes. Blend well. Add liquid crab boil, salt and pepper. Add in Seafood Magic Mix and taste. Add flour and mix into veggies until no raw flour is left. Pour in half and half. Mix well. Then mix in 8 ounces of seafood stock to make a thick etouffee’ Fold in the crawfish tails Check for seasoning. Add 1 Cup of plain bread crumbs and corn starch. Simmer for 15 minutes to allow thickening. When you are happy with texture and flavor, pour the mix into a pie shell. Cover pie shell with another pie shell and cut a few slits in the dough. Bake in a 350°F oven until top is browned. My pie was in for 25 minutes. Remove and allow to cool for 20 minutes before serving.
I hope you enjoy it as much as we have.
Chef Stewart Davis Is In The Kitchen Making Shrimp & Crawfish Quiche
Chef Stewart Davis from Flannery's Bayou and BBQ is in the DelmarvaLife Kitchen to make Shrimp and Crawfish Quiche and homeade coleslaw.