Ingredients:

• 1/2 stick of real butter
• 1/2 cup of chopped green bellpeppers
• 1/2 cup of chopped celery
• 2 teaspoons of salt
• 1/2 teaspoon of red pepper
• 1/2 teaspoon of black pepper
• 1/2 cup of canned tomatoes that are chopped
• 1 lb. of fresh Louisiana crawfish tails
• 2 teaspoons of chopped parsely
• 2 tablespoons of flour
• 1 cup of water
• 1 pie crust (use other recipes to make the standard pie crust)

Instructions

• Heat the oven to 400 degrees F.
• In a large skillet, melt the butter over a medium heat.
• To the melted butter, add the onions, celery, bell pepper, red pepper, salt, and black pepper. Cook for about 10 minutes until the onions are a golden color.
• Add the tomatoes and cook for another 7 minutes, stirring ocasionally.
• Add the parsley and the crawfish, and cook for another 5 minutes.
• In a seperate bowl, dissolve the flour into the water. Add this mixture to the skillet. Stir this for about 4 minutes until it thickens.
• Pour the ingredients that are in the skillet into a cool bowl. Allow to cool for at least 30 minutes.
• Place the pie crust onto a 9" pie pan. Crimp the edges.
• Pour the mixture from the cool bowl into the pie pan.
• Place the pie on a baking sheet and into the oven.
• Cook in the oven for about 45 minutes, or until the edges are goelden brown.
• Enjoy the Cajun Crawfish Pie!