| 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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