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Crawfish Pie

Crawfish Pie

    Serves 6-8

    2 Tb Butter

    1 cup Onion, chopped

    ½ cup Green Bell Pepper, chopped

    ½ cup Celery, chopped

    1 Tb Garlic, chopped

    2 lb Crawfish Tails, peeled

    3 Tb Tony Chachere's Roux Mix

    1 cup Heavy Cream

    2 oz Brandy, optional

    ½ cup Green Onion, chopped

    ¼ cup Parsley, chopped

    1 Tb Tony Chachere's Creole Seasoning

    1 Lemon, juiced

    1 package Pillsbury Pie Crusts

    In a heavy pan or Dutch oven, melt butter. Sauté onion, bell pepper, celery, and garlic for three minutes or until transparent. Add crawfish tails with juices and fold in pan to warm through. Sprinkle with roux mix, add cream and brandy and stir to combine. Cook five minutes until thick and creamy. Fold in green onion, parsley, Creole Seasoning, and lemon. Remove from stove and let cool.

    Preheat an oven to 350 degrees. Line a 9 inch pie pan with pastry making sure not to "stretch" pastry and keep cool. Fill with cooled pie filling. Lay a second pastry sheet over top, trim edges, and crimp bottom and top edges to seal. Cut slits in center. Bake in oven for 45 minutes or until pastry in crisp and brown and filling is bubbly. Let cool an additional five minutes before cutting.