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Title: Poppa's Crawfish Pie Categories: Cajun, Crawfish, Seafood Yield: 6 Servings 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 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 |