Preheat oven to 400 F. Melt butter (dont use margarine) in a large skillet over medium high heat. Add onions, bell peppers, celery, salt, and black pepper. Saute for 8-10 minutes, or until onions are translucent. Add tomatoes and cook for 5-6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for 3-4 minutes. Disolve the flour in the water and add to the pan. Stir for approximately 2 minutes or until crawfish mixture begins to thicken. Remove from heat and let mixture stand for 30 minutes to cool. Place the pie crust in a 9 inch pie pan and crimp the edges. Pour cooled crawfish mixture into the pie crust. Place the pie pan on a baking sheet and bake for 45 minutes or until crust is golden brown. Remove from oven and let cool for about 15 minutes before serving. NOTES : Serve with corn-on-the-cob and dirty rice. Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898 <Rodeo46898@aol.com> on Dec 28, 1997
Reviews
☆☆☆☆☆
I use this recipe exactly (method) but I add a couple cloves of crushed garlic and tony chachere's creole seasoning. It's very traditional New Orleans crawfish pie; the fam loves it!!
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