Description
This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!
Ingredients
- 1 (9 inch) prepared deep-dish pie crust
- ¼ cup butter
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 1 ½ teaspoons salt
- ½ teaspoon ground cayenne pepper
- ⅛ teaspoon white pepper
- 1 cup diced tomatoes
- 12 ounces peeled crawfish tails
- 2 tablespoons all-purpose flour
- 1 cup water
Instructions
- Place the pie crust into a deep-dish pie plate.
- Melt butter in a large skillet over medium heat
- and cook and stir the onion
- green pepper
- celery
- salt
- cayenne pepper
- and white pepper until the vegetables are tender and the onion is translucent
- about 5 minutes. Stir in the tomatoes and crawfish tails
- reduce heat to medium-low
- and cook for about 3 minutes to blend flavors
- stirring occasionally.
- Whisk flour and water together in a bowl until the mixture is smooth
- and pour the flour mixture into the skillet. Bring the filling to a simmer
- and cook
- stirring constantly
- until the mixture thickens
- about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
- While filling is cooling
- preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust
- and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling
- 30 to 40 minutes. Cool for 10 minutes before serving.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 6