Crawfish Pie

Ingredients:

3/4 medium bell pepper, chopped
2 ribs celery, chopped
1 large onion, chopped
3/4 tablespoon butter
6 tablespoons crawfish fat (optional)
1 1/2 lbs peeled crawfish tails
1/2 cup chopped green onions
1/2 cup minced parsley
1 1/2 teaspoon salt
1/2 teaspoon red pepper
1/8 teaspoon black pepper
1/2 teaspoon garlic powder
Cornstarch
Dough or crust for double crust pie

Preparation:

Sauté bell pepper, onion and celery in butter until tender;
add crawfish fat and simmer 10 minutes.
Add crawfish tails, green onions, parsley and seasonings.
Thicken if necessary with cornstarch; let cook long enough to thicken gravy.
Cool slightly (this is a good time to roll out your crust if making it from scratch!)
Place half of the pie crust dough in a 9 inch pie pan.
Fill with the cooled filling.
Place top crust on pie, moisten edges, and seal.
Cut two or three one inch long slits on top of crust.
Bake 10 minutes at 450*; lower oven to 375* and cook for 35 minutes longer or until crust is golden brown.

Individual pies can be made by using muffin pan with large cups.

Courtesy of Marlin Seafood
http://www.crawfish.cc