Crawfish Pie

THIS IS A RECIPE FOR CRAWFISH PIE, A POPULAR DISH IN NEW ORLEANS, LOUISIANA. 

(Makes 6 Servings)

4 tablespoons butter

1 cup chopped yellow onions

1/2 cup chopped green bell peppers

1/4 cup chopped celery

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/2 cup chopped canned tomatoes

1 pound peeled crawfish tails

2 tablespoons cornstarch

1/2 cup water

2 tablespoons chopped green onions (green part only)

1 tablespoon chopped fresh parsley

1 unbaked 9-inch pie shell

PREHEAT THE OVER TO 375 DEGREES F.

MELT THE BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT.  ADD THE ONIONS, BELL PEPPERS AND CELERY AND COOK, STIRRING, UNTIL THE VEGETABLES ARE SOFT AND GOLDEN, 6 TO 8 MINUTES.  ADD THE SALT, CAYENNE AND TOMATOES AND COOK, STIRRING OCCASIONALLY, FOR 5 MINUTES.  ADD THE CRAWFISH TAILS AND COOK FOR ABOUT 5 MINUTES MORE, STIRRING OCCASIONALLY, UNTIL THEY GIVE OFF SOME LIQUID.

IN A SMALL BOWL, DISSOLVE THE CORNSTARCH IN THE WATER THEN ADD T THE PAN.  STIR FOR 2 TO 3 MINUTES OR UNTIL THE MIXTURE THICKENS.  ADD THE GREEN ONIONS AND PARSLEY AND STIR TO MIX.  REMOVE FROM THE HEAT AND LET COOK FOR ABOUT 30 MINUTES.

POUR THE CRAWFISH MIXTURE INTO THE PIE SHELL.  PLACE THE PIE ON A BAKING SHEET AND BAKE FOR ABOUT 45 MINTUES OR UNTIL THE EDGES OF THE PIE SHELL ARE GOLDEN.  COOL FOR SEVERAL MINUTES BEFORE CUTTING INTO WEDGES TO SERVE.

BELOW IS A TABLE OF EQUIVALENTS

1/4 TEASPOON-1.25 mL

1/2 TEASPOON-2.5 mL

1 TEASPOON -5 mL

1 TABLESPOON (3 TEASPOONS)-30 mL

1/4 CUP-60 mL

1/3 CUP-80 mL

1/2 CUP-120 mL

1 cup-240 mL

1 pounds-448 grams 

I hope you enjoy this recipe as much as I did.  Thank you for choosing my recipe rather than many others.