Poppa's crawfish pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| 1 | cup | Chopped onion |
| ½ | cup | Bell pepper; Chopped |
| ½ | cup | Celery; Chopped |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Cayenne |
| ¼ | teaspoon | Fresh ground black pepper |
| ½ | cup | Chopped tomato; Seeded and peeled |
| 1 | pounds | Crawfish tails; Fresh or Frozen |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Flour |
| 1 | cup | Water |
| 1 | Ready made pie crust | |
Directions
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@...> on Dec 28, 1997