Crawfish Pie (Des tartes d'écrevisse)

Crawfish pie for dinner tonight.

Recipe for Crawfish Pie
Des tartes d'écrevisse
from
The Top 100 Cajun Recipes of All Time

• 3/4 medium bellpepper, chopped

• 1 large onion, chopped

• 2 ribs of celery, chopped

• 3/4 cup of butter

• 6 tablespoons of crawfish fat (optional)

• 1-1/2 pounds of peeled crawfish tails

• 1/2 cup of chopped green onions

• 1/2 cup of minced parsley
  

• 1-1/2 teaspoons salt

• 1/2 teaspoon of black pepper

• 1/4 teaspoon of red pepper

• 1/2 teaspoon of garlic power

• cornstarch

• dough for a double-crust pie

1. Sauté bellpepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes.

2. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary with a little cornstarch; let cook long enough to thicken gravy.

3. Place half of the pie crust dough in a nine-inch pie pan. Fill with the cooled filling. Place top crust on pie, moisten edges and seal edges. Cut two or three one-inch-long slits in the top crust.

4. 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.


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