Yesterday, while I was cooking, I got the devasting news that my aunt Marjorie had passed away. I have been dreading this for a while. My aunt was and is a huge influence in my life. She taught me many things, mostly about cooking. She taught me everything she knew about Indian food. She and my uncle lived in India for a year in the early sixties. They lived in New Orleans for well over 30 years and taught me how to make Jambalaya, gumbo, shrimp creole and the list goes on….
She modeled her kitchen after Julia Child’s, which is now housed at the Smithsonian, with a wall of peg board. They lived in London off and on throughout the years and we were lucky enough to live there at the same time. She attempted to teach me how to sew, so that I could make dresses for my daughter Zoe who was a baby at the time. I think I exasperated her with the sewing lessons, we should have just stuck to cooking. My sewing skills are minimal at best! And once I realized that it’s cheaper to go out and buy a dress, I gave up!
The recipe below is one of hers from a cookbook that she compiled for everyone in the family.
She sent me an email less than a week ago about our family geneology. She found another relative whose son compiled a family tree dating back to 1715. I just got it in the mail a few days ago loved reading it. She signed the email – Your loving Aunt Marjorie
I will miss you dearly….
Aunt Marjorie’s Crawfish Pie
Serves 6 – 8
Pre-made pastry dough (8 small preformed shells or large pie crust)
1 lb Louisiana cooked crawfish tails
1 tsp Creole seasoning
2 Tbs butter
1 green bell pepper, diced
¼ cup celery, diced
½ cup onion, diced
2 garlic cloves, minced
½ lbs mushrooms, sliced
10 oz can cream of mushroom soup, undiluted
¼ cup parsley, minced
Preheat oven to 350˚. Bake crust for 10 minutes before adding filling below.
Season crawfish with Creole seasoning and set aside.
Sauté the chopped vegetables over medium heat until softened. Add soup and parsley and heat for 2 minutes on high. Add crawfish and pour into prepared crust and bake for 30 minutes. Let cool slightly before serving.
Note: Sauce can be prepared a day in advance, but do not add the crawfish until ready to bake.