Poppa's crawfish pie

6 Servings

Ingredients

Quantity Ingredient
4 tablespoons Butter
1 cup Chopped onion
½ cup Bell pepper; Chopped
½ cup Celery; Chopped
1½ teaspoon Salt
½ teaspoon Cayenne
¼ teaspoon Fresh ground black pepper
½ cup Chopped tomato; Seeded and peeled
1 pounds Crawfish tails; Fresh or Frozen
2 tablespoons Chopped parsley
2 tablespoons Flour
1 cup Water
1 Ready made pie crust

Directions

Preheat oven to 400 F. Melt butter (don't use margarine) in a large skillet over medium high heat. Add onions, bell peppers, celery, salt, and black pepper. Saute for 8-10 minutes, or until onions are translucent. Add tomatoes and cook for 5-6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for 3-4 minutes. Disolve the flour in the water and add to the pan. Stir for approximately 2 minutes or until crawfish mixture begins to thicken. Remove from heat and let mixture stand for 30 minutes to cool.

Place the pie crust in a 9 inch pie pan and crimp the edges. Pour cooled crawfish mixture into the pie crust. Place the pie pan on a baking sheet and bake for 45 minutes or until crust is golden brown. Remove from oven and let cool for about 15 minutes before serving.

NOTES : Serve with corn-on-the-cob and dirty rice.

Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898<Rodeo46898@...> on Dec 28, 1997

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