Crawfish Pie
Ingredients
3/4 med. bell pepper, chopped
1 lg. onion, chopped
2 ribs celery, chopped
3/4 C. butter
6 Tbsp. crawfish fat (optional)
1 1/2 lb. peeled crawfish tails
1/2 C. chopped green onions
1/2 C. minced parsley
1 1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. red pepper
1/2 tsp. garlic powder
Cornish
Dough for a double crust pie
Cooking Instructions
Saute 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 a little cornstarch; let cook long enough to thicken gravy. 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 edges. Cut 2 or 3 (1 inch long) slits in the top crust. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown. Note: Individual pies can be made using muffin pan with large cups. Bake as above.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)