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CATEGORY CUISINE TAG YIELD
Seafood, Grains Cajun Cajun, Crawfish, Seafood 6 Servings

INGREDIENTS

4 tb Butter
1 c Chopped onion
1/2 c Bell pepper; Chopped
1/2 c Celery; Chopped
1 1/2 ts Salt
1/2 ts Cayenne
1/4 ts Fresh ground black pepper
1/2 c Chopped tomato; Seeded and peeled
1 lb Crawfish tails; Fresh or Frozen
2 tb Chopped parsley
2 tb Flour
1 c Water
1 Ready made pie crust

INSTRUCTIONS

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@aol.com> on Dec 28, 1997

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