4 tb Butter -; (1/2 stick)
1 c Chopped onions
1/2 c Chopped bell peppers
1/2 c Chopped celery
1 1/2 ts Salt
1/2 ts Cayenne pepper
1/4 ts Freshly-ground black pepper
1/2 c Chopped; seeded, peeled
-tomatoes
(or 1/2 cup chopped canned
-tomatoes)
1 lb Crawfish tails
2 tb Chopped parsley
2 tb Flour
1 c Water
1/2 Recipe Basic Savory Pie
-Crust; see * Note
* Note: See the ?Basic Savory Pie Crust? recipe which is included in
this collection.
Preheat the oven to 400 degrees. Melt the butter in a large skillet
over medium-high heat. Add the onions, bell peppers, celery, salt,
cayenne, and black pepper. Saute for about 8 minutes, or until golden
and wilted. Add the tomatoes and cook for about 6 minutes, stirring
occasionally. Add the crawfish tails and parsley. Cook, stirring
occasionally, for about 4 minutes. Dissolve the flour in the water
and add to the pan. Stir for about 2 minutes, or until the mixture
thickens. Remove from the heat. Let cool for at least 30 minutes.
Place the Basic Savory Pie Crust in the bottom of a 9-inch pie pan
and crimp the edges. Pour the crawfish mixture into the pie crust.
Place the pie on a baking sheet and bake for about 45 minutes, or
until the edges of the pie crust are golden. Cool for several
minutes. Cut into wedges to serve. This recipe yields one 9-inch pie;
6 servings.
Yields
6 servings
