Crawfish Pie

• 1 stick butter
• 1 medium onion, finely chopped
• 1 small bell pepper, finely chopped
• 1 bunch green onion, finely chopped
• celery, finely chopped
• 1 can cream of mushroom soup
• 1 (9-inch) deep dish pie shell
• 1 lb. crawfish tails, coarsely chopped
• 3 to 4 Tbsp. white wine or 2 Tbsp. vermouth
• 1 or 2 dashes of Worcestershire sauce
• salt, pepper and red pepper to taste
• 1 tsp. sugar

1. Saute onions and seasoning in butter until tender. Add cream of mushroom soup, wine and all other ingredients, except crawfish tails. Simmer 5 to 10 minutes. Test for taste and add more seasoning to desired taste. Add crawfish tails. Simmer 10 to 15 minutes. Pour into partially baked pie shell. Cover top of pie with another pie shell. Brush with garlic butter. Bake until brown and bubbly in oven heated to 350u0b0.

butter, onion, bell pepper, green onion, celery, cream of mushroom soup, dish pie shell, crawfish tails, white wine, worcestershire sauce, salt, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=994540 (may not work)