---------- Recipe via Meal-Master (tm) v8.03
 
      Title: Crawfish Pie
 Categories: Seafood
      Yield: 1 servings
 
    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
  
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