Crawfish Pie

By Fleur de lis

Ingredients

• 1 large onion chopped finely
• 1/4 cup green onions chopped finely
• 2 cloves of garlic chopped finely
• 1/2 bell pepper chopped
• 2 stalks celery chopped
• 1 stick butter
• 1 can cream of celery soup
• 4 Tbsp tomato sauce
• 1 lb crawfish tails (fresh, not frozen)
• 1/4 cup parsley flakes
• 1/2 cup seasoned bread crumbs
• 1 tsp salt
• 1/4 tsp red pepper
• 1/2 tsp black pepper
• 1 egg slightly beaten
• 1/2 cup milk
• 9 " pie shell with top crust (Pillsbury rolled do fine)

Preparation

Step 1

Saute first 5 ingredients in butter until wilted. Add tomato sauce, crawfish (chop 1/2 pack in half leaving other 1/2 whole), soup and parsley and cook over low heat for 10 minutes. Turn off heat and add bread crumbs, egg and milk. Mix well and put in pie crust, top with second crust, put several "slits" in the top and bake at 350 degrees for 1 1/2 hours. Let stand for approx. 15-20 mins before cutting. Pie may be frozen before baking.