3/4 md Bell pepper, chopped
1 lg Onion, chopped
2 Ribs celery, chopped
3/4 c Butter
6 tb Crawfish fat (optional)
1 1/2 lb Peeled crawfish tails
1/2 c Chopped green onions
1/2 c Minced parsley
1 1/2 ts Salt
1/2 ts Black pepper
1/4 ts Red pepper
1/2 ts Garlic powder
-Cornstarch -Dough for a double crust -pie Saute bell pepper, onion, and celery in butter until tender; add crawfish fat and simmer for 10 minutes. Add crawfish tails, green onions, parsley, and seasonings. Thicken if necessary with a little cornstarch; let cook long enough to thicken gravy. Place half of the pie crust dough in a 9-inch pie pan. Fill with the cooled filling. Place top crust on pie, moisten edges and seal. Cut two or three one-inch long slits in the top crust. Bake for 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown. Note: Individual pies can be made using muffin pan with large cups. Bake as above. Recipe from: The Top 100 Cajun Recipes Of All Time Source: Times-Picayune – February 2nd 1995 —–