Uncle Bob
Chef Extraordinaire
CRAWFISH PIE
4 T butter
1 large onion diced
1 medium bell pepper diced
1 large rib of celery diced
1 medium tomato…seeded & peeled
1 t. salt…to taste
½ t. black pepper ...to taste
Cayenne pepper to taste
Cajun/Creole seasoning to taste…
1 lb. Crawfish tails plus fat
2 T. parsley chopped
Flour & Water (2/3 cup water + 3 T. flour)
A double pie crust
Sauté the onion, celery and pepper, in the butter until slightly browned. Add the tomatoes and the seasonings…Sauté for 5 minutes. Add the crawfish, and parsley. Sauté for 3 or 4 minutes. Thicken with flour & water slurry. Let it cool for 20-30 minutes. Pour everything into your bottom crust then apply the top crust. Seal the edges, and cut a couple of vents. Bake at 400* for 10 minutes. Then down to 325* until crust is browned.
Let the pie cool for 30-45 minutes before serving. Tabasco and a green salad are nice too!