Crawfish Pie

• 1 lb. fresh peeled crawfish tails
• 2 Tbsp. roux
• 1 stick butter
• 3/4 Tbsp. all-purpose seasonings
• 2 medium chopped onions
• 3/4 c. chopped celery
• 1/4 lb. grated Velveeta cheese
• 1/2 chopped bell pepper
• 2 chopped garlic pods
• 1 Tbsp. cornstarch, dissolved in water
• 1 egg, beaten
• 1/2 bunch chopped parsley
• 4 onion tops, chopped
• 2 frozen crusts (ready made)

1. Saute onions and celery in butter and roux until partially clear (approximately 4 minutes).
2. Add bell pepper and garlic; cook until all moisture has evaporated from vegetables (4 to 5 minutes).
3. Add cornstarch; simmer until thickened.
4. Remove from heat.
5. Add parsley and onion tops; cool.
6. Blend in egg.
7. Spoon mixture in pie crust; sprinkle cheese on top.
8. Next, add top pie crust.
9. Leave vent in center.
10. Bake at 350u0b0 until golden brown, approximately 50 minutes.

crawfish tails, roux, butter, onions, celery, velveeta cheese, bell pepper, garlic, cornstarch, egg, parsley, onion, frozen crusts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=760898 (may not work)