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Crawfish Pie
1/2 stick butter or margarine
1 c. chopped onions
1/2 c. chopped bell pepper
1/4 c. chopped  celery
1/2 c. chopped skinned tomatoes
2 tbs chopped green onions
2 tbs corn starch
1 lb. Louisiana crawfish tails
1/2 c. water
1 tbs chopped fresh parsley
cajun seasoning to taste
2  9-inch pie crusts

Preheat oven to 375 degrees. Saute onions, bell pepper and celery in butter until soft. Add seasoning and tomatoes and cook 5 minutes. Add crawfish tails and cook for 10 minutes, stirring occassionally.

Dissolve cornstarch in water and add to mixture. Stir 2-3 minutes until thick. Remove from heat. Add parsley. Let cool slightly. Pour into bottom pie crust. Place top crust on top of pie and crimp edges. Cut slits to vent. Place on baking sheet and bake 45 minutes.