Recipe from “In Judy’s Kitchen,” The Times-Picayune, 9.18.13
Recipe originally from Marcelle Bienvenu.
Makes 6 servings.
4 Tablespoons butter (1/2 stick)
1 cup chopped onion
1/2 cup chopped bell pepper
1/4 cup chopped celery
1-1/2 teaspoon salt
1/4 teaspoon cayenne (increase to 1/2 teaspoon if you like very spicy food)
1/2 cup chopped canned tomatoes
1 lb. crawfish tails
2 Tablespoons cornstarch
1/2 cup water (I’m thinking white wine here)
2 Tablespoons chopped green onions
1 Tablespoon chopped parsley
1 9-inch pie crust, unbaked
Preheat the oven to 375 degrees. Melt butter in a large skillet over medium heat. Add the onions, bell peppers and celery, and cook, stirring until the veggies are soft and golden, 6 to 8 minutes. Add the salt, cayenne and tomatoes and cook, stirring occasionally, for about 5 minutes. Add the crawfish tails and cook for about 5 minutes, stirring occasionally.
Dissolve the cornstarch in the water (or wine, if you’re using) and add to the pan. Stir for about 2 to 3 minutes, or until the mixture thickens. Add the green onions and parsley and stir to mix. Remove from the heat and cool for about 30 minutes.
Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for about 45 minutes, or until the edges of the pie crust are golden. Cool for 15 minutes or so before cutting into wedges to serve (it slices better if you wait this amount).