Carla Bouillion Crawfish Cheese pie

 

Saute:

1 onion

Dice 2 stalks celery

1 red or green bell pepper

1 clove of garlic or 2

Salt, pepper, basil or your favorite spice blend.

When onion is translucent, add a package of cooked crawfish tails. You can substitute with cooked shrimp, chicken, bacon, sausage YOU decide. Set aside to cool.

Cream base for this savory cheesecake is

4 packages of cream cheese

4 eggs

1/4 cups flour or for added flavor you can substitute crushed seasoned bread crumbs

1/3 cup sour cream or half and half

(1) 8 oz pack of shredded Gouda

2-3 ounces of grated Parmesan

(1) 5 ounce package of shredded mozzarella/pepper jack

Salt, black and cayenne pepper, paprika, garlic powder

Mix room temp cream cheese, eggs, sour cream or half and half, flour or bread crumbs with seasoning until smooth. Stir in remaining cheeses then add your cooled down mix.

Pour mixture into 2 greased pie pans.

Bake in preheated 325 degree oven for 60-75 minutes. Let cool for at least an hour.

Optional sauce:

Mix whipping cream and brown mustard

It can be eaten cold or warm, on crackers or by itself.

Optional ingredients such as mushrooms, spinach, jalapenos, etc. Use your imagination.

Cut recipe in half to make 1 pie

 2nd version follows:

Ingredients

• 1 cup finely shredded Parmesan cheese

• 1 cup fine dry bread crumbs

• ½ cup unsalted butter, melted

• 1 cup finely chopped onion

• ½ cup finely chopped green sweet pepper

• ½ cup finely chopped red sweet pepper

• 1 tablespoon olive oil

• 1 teaspoon salt

• ¼ teaspoon ground black pepper

• 3 8 ounce package cream cheese, softened

• 4 ounces smoked Gouda cheese, shredded (1 cup)

• 3 eggs

• 1 pound fresh or frozen cooked, shelled, crawfish tails packaged with juice or 1 pound cooked, shelled and deveined medium shrimp, coarsely chopped

• ½ cup whipping cream

• Crackers or toasted baguette slices

Directions

For crust:

1. In a medium bowl, combine Parmesan, bread crumbs, and melted butter. Press Parmesan mixture into the bottom of a 9-inch springform pan. Set aside.

2. In a medium skillet, cook onion and sweet peppers in hot oil over medium heat for 2 minutes. Add salt and black pepper. Cook and stir for 1 minute more. Remove from heat. Set aside.

For filling:

1. In a large mixing bowl, beat cream cheese and Gouda with an electric mixer until smooth. Add eggs; beat just until combined. Do not overbeat. Stir in the onion mixture, crawfish tails with juice or shrimp, and whipping cream.

2. Pour filling into crust. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until center appears nearly set when shaken. Cool on a wire rack for 1 hour. Cover; chill at least 2 hours or up to 24 hours in the refrigerator.

3. To serve, remove sides of pan. With a warm knife, cut into wedges. Serve with crackers or toasted baguette slices. Makes 10 servings.