Crawfish Pie

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Title: Crawfish Pie
Categories: Seafood
Yield: 1 servings

3/4 md Bell pepper, chopped
1 lg Onion, chopped
2 Ribs celery, chopped
3/4 c Butter
6 tb Crawfish fat (optional)
1 1/2 lb Peeled crawfish tails
1/2 c Chopped green onions
1/2 c Minced parsley
1 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
1/2 ts Garlic powder
-Cornstarch
-Dough for a double crust
-pie

Saute bell pepper, onion, and celery in butter until
tender; add crawfish fat and simmer for 10 minutes.

Add crawfish tails, green onions, parsley, and
seasonings. Thicken if necessary with a little
cornstarch; let cook long enough to thicken gravy.

Place half of the pie crust dough in a 9-inch pie pan.
Fill with the cooled filling. Place top crust on pie,
moisten edges and seal. Cut two or three one-inch long
slits in the top crust.

Bake for 10 minutes at 450 degrees; lower oven to 375
degrees and cook for 35 minutes longer or until crust
is golden brown.

Note: Individual pies can be made using muffin pan
with large cups. Bake as above.

Recipe from: The Top 100 Cajun Recipes Of All Time

Source: Times-Picayune - February 2nd 1995

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