·1 stick of real butter (I use unsalted because I add enough salt ) – Salted butter will last longer in the refrigerator so if you do not use a lot then use salted.
·1 cup chopped onions
·1 cup of chopped green bell peppers
·1 cup of chopped celery
·4 teaspoons of salt
·1 teaspoon of red pepper
·2 teaspoon of black pepper
·1 cup of canned tomatoes that are diced – drain water.
·1 lb. of fresh Louisiana crawfish tails (If frozen, I wash the fat off because I have found that it can be stale tasting if not process correctly)
·½ cup of chopped parsley
·½ cup of onion tops
·4 tablespoons of flour
·1 cup of water
·1 ea 9” pie crust (use pot pie recipe crust or buy a pie curst) Can use this recipe for a deep pie plate or two shallow ones.
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·Heat the oven to 400 degrees F.
·In a large skillet, melt the butter over a medium heat.
·To the melted butter, add four 3 tbs of flour and stir continuously to form a caramel (light brown) roux. Add onions, celery, bell pepper, red pepper, salt, and black pepper and a little water to pick up the roux. Cook, stirring continuously, until the onions are a clear.
·Add the tomatoes and cook for about 8 to 10 minutes stirring occasionally.
·Add the parsley, onion tops and the crawfish, and cook for another 5 minutes.
·In a separate bowl, mix about 1 tbs of flour and water to thicken the sauce. Start with about a tablespoon of flour and add as needed. Add this mixture to the skillet. Stir this for about 5 minutes until it thickens.
·Allow to cool for at least 30 minutes.
·Place the pie crust onto a 9" pie pan. Crimp the edges.
·Pour the mixture into the pie pan.
·Place the pie on a baking sheet and into the oven.
·Place foil on edges and remove after about 25 minutes.
·Cook in the oven for about 45 minutes, or until the edges are golden brown.