Crawfish Pie



INGREDIENTS:

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

DIRECTIONS:

1. Saute bell pepper, onion, and celery in butter
until tender; add crawfish fat and simmer for 10
minutes.
  
2. Add crawfish tails, green onions, parsley, and
seasonings. Thicken if necessary with a little
cornstarch; let cook long enough to thicken gravy.
  
3. 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.
  
4. 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.



Crawfish Pie