Crawfish Pie
4 tablespoons butter
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
1-1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground black pepper
1/2 cup canned tomatoes, chopped
1 pound crawfish tails, peeled, defrosted if frozen, or substitute shrimp
2 tablespoons parsley, chopped
2 tablespoons flour
1 cup water
pie crust, for double-crust pie, or Pillsbury boxed pie crust
Preheat oven to 400.
Melt butter in a large skillet over medium-high heat. Add onions, bell pepper, celery, salt, cayenne and black pepper. Sauté for about 8 minutes, or until golden and wilted.
Add tomatoes and cook for 6 minutes, stirring occasionally. Add crawfish and parsley. Cook, stirring occasionally, for about 4 minutes.
Dissolve flour in water and add to pan. Stir for 2 minutes, or until mixture thickens. Remove from heat. Let cool for at least 30 minutes. Meanwhile place pastry in 9-inch pan.
Pour crawfish mixture into prepared unbaked pie shell. Top with second pie crust and crimp edges to seal. Place the pie on a baking sheet and bake for about 45 minutes or until golden. Cool for several minutes before serving.