Tuesday, May 11, 2010

Crawfish Pie

OK, last post for this guest visit food extravaganza.


1 stick butter
1/4 cup all-purpose flour
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 stalk celery, chopped
2 tbsp tomato sauce
1 cup water
1 pound crawfish (**We used frozen, and they were fine.)
1 tbsp cornstarch
1/4 cup thinly sliced green onions
1/4 cup parsley flakes
2 unbaked pie crusts, thawed if frozen


Melt butter. Add flour and brown. Add onions, bell pepper, garlic, celery, and tomato sauce. Cover and cook about 1/2 hour on low heat, stirring frequently. Add water and simmer until thick. Season. When mixture is thick and creamy, add crawfish and cook 15 minutes or until tender. If mixture is thin, add 1 tbsp cornstarch mixed with a little water until consistency of cream. Add green onions and parsley. Pour into 1 pie crust and cover with second cruse. Cut slits in the top. Bake at 350 degrees for 15 minutes or until browned.

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