Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Butter - (1/2 stick)

  2. 1 cup 62g / 2 1/5oz Chopped onions

  3. 1/2 cup 73g / 2.6oz Chopped bell peppers

  4. 1/2 cup 55g / 1.9oz Chopped celery

  5. 1 1/2 teaspoons 7 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Cayenne pepper

  7. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  8. 1/2 cup 31g / 1.1oz Chopped, seeded, peeled tomatoes (or 1/2 cup chopped canned tomatoes)

  9. 1 lb 454g / 16oz Crawfish tails

  10. 2 tablespoons 30ml Chopped parsley

  11. 2 tablespoons 30ml Flour

  12. 1 cup 237ml Water

  13. 1/2 Basic Savory Pie Crust - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * 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.


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