Crawfish Pie

By ROBandSEAN

Ingredients

• 4 tablespoons (1/2 stick) butter
• 1 cup chopped green onions
• 1/2 cup chopped bell peppers
• 1/2 cup chopped celery
• 1 1/2 teaspoons salt
• 1/2 teaspoon cayenne
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
• 1 pound crawfish tails
• 2 tablespoons chopped parsley
• 2 tablespoons flour
• 1 cup cream
• 1/2 recipe Basic Savory Pie Crust

Preparation

Step 1

Preheat the oven to 400 degrees F. Melt the butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the cream and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.