Crawfish Pie

• 3/4 c. chopped bell peppers
• 1 large onion, chopped
• 2 ribs chopped celery
• 3/4 c. butter
• 1 1/2 lb. peeled crawfish tails
• 1/2 c. chopped green onion
• 1/2 c. minced fresh parsley (fresh)
• 1 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. red pepper
• 1/2 tsp. garlic powder
• cornstarch
• pie dough for two crust pie

1. Saut bell pepper, onion and celery in butter until tender. Add crawfish tails, green onions, parsley and seasonings. Thicken with cornstarch if needed. Place half of pie crust in pan and fill with cooled mixture. Place top crust on pie. Cut two 1-inch long slits in top crust. Bake at 450u0b0 for 10 minutes. Then lower temperature to 375u0b0 and bake for 35 minutes or until crust is golden brown.

bell peppers, onion, celery, butter, crawfish tails, green onion, fresh parsley, salt, pepper, red pepper, garlic powder, cornstarch, crust pie

Taken from www.cookbooks.com/Recipe-Details.aspx?id=130103 (may not work)