Crawfish Pie

Name: Crawfish Pie
Ingredients: 3/4 cup butter; 1/2 cup parsley (minced); 1/2 cup green onion; 3/4 bell pepper (chopped small); 1 onion (large, chopped); 1/2 teaspoon black pepper; 1/2 teaspoon red pepper; 2 celery ribs (chopped); 1 1/2 lbs crawfish tails (You could of course use shrimp if you can't get crawdads, or even if you just prefer); 6 tablespoons crawfish fat (optional); 1/2 teaspoon garlic powder; 1 1/2 teaspoons salt; cornstarch (to thicken); 10 inches double crust pie crusts (ready-made)

14 ingredients

10 steps

Ingredients

3/4 cup butter
1/2 cup parsley (minced)
1/2 cup green onion
3/4 bell pepper (chopped small)
1 onion (large, chopped)
1/2 teaspoon black pepper
1/2 teaspoon red pepper
2 celery ribs (chopped)
1 1/2 lbs crawfish tails (You could of course use shrimp if you can't get crawdads, or even if you just prefer)
6 tablespoons crawfish fat (optional)
1/2 teaspoon garlic powder
1 1/2 teaspoons salt
cornstarch (to thicken)
10 inches double crust pie crusts (ready-made)

Directions

1

In a medium-sized pot, saute onion, celery and bell pepper, with butter.
2

Once it becomes tender, add crawfish fat and cook for 10 minutes.
3

Now, add crawfish tails, parsley, green onion, and seasoning.
4

You could add cornstarch to get thick gravy.
5

Cook until the gravy thickens to required consistency.
6

Place half of the pie-crust dough onto a 9-inch pan and fill it with filling.
7

Place the other crust on top, moisten and seal edges of the crusts.
8

Make sure to cut slits on the top crust, to let out steam.
9

Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.
10

Once the crust is golden-brown, the pie is ready.

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