| 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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