CRAWFISH PIE

Crawfish Pie
Serves 6

½ stick (4 tablespoons) butter 
1 cup chopped onion 
½ cup chopped bell pepper 
¼ cup chopped celery 
1½ teaspoons salt 
¼ teaspoon cayenne 
½ cup chopped canned tomatoes 
1 pound crawfish tails 
2 tablespoons cornstarch 
½ cup water 
2 tablespoons chopped green onions 
1 tablespoon chopped parsley 
1 (9-inch) pie crust, unbaked
  
Preheat the oven to 375 degrees. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and celery, and cook, stirring until the vegetables 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 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.