Crawfish Pie

By jwbrouss

Makes 1 (8" or 9") pie.

Ingredients

• 1/2 stick butter or margarine
• 1 lg onion, chopped
• 2 ribs celery, chopped
• 1/2 bell pepper, chopped
• 1 lb peeled crawfish tails
• salt, black & red peppers, to taste
• 2 tbls cornstarch dissolved in 1/3 cup water
• 1/2 cup green onions, chopped
• 1/4 cup fresh parsley, chopped
• 2 unbaked pie crusts

Details

Servings 4

Preparation

Step 1

1. In a large skillet, melt butter; saute onion, celery & bell pepper until very soft - about 30 minutes. Add the crawfish tails, salt & peppers to taste, then cover and cook for 15 minutes.

2. In a small separate bow, add water to cornstarch & dissolve. Stir cornstarch mixture into crawfish mixture & stir until mixture thickens into gravy.

3. Add green onions & chopped parsley. Taste for seasonings & add more if desired. Remove from heat.

4. Preheat oven to 325 degrees. Place unbaked pie crust in bottom of 8" or 9" pie dish. Spoon filling into pie crust. Top with second crust.

5. Flute edges of pie crust & cut 4 or 5 slits in top crust.

6. Bake in preheated 325 degree oven for 45 to 60 minutes or until pie is golden brown.