---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Crawfish Pie
  Categories: Seafood
       Yield: 1 servings
  
     3/4 md Bell pepper, chopped
       1 lg Onion, chopped
       2    Ribs celery, chopped
     3/4 c  Butter
       6 tb Crawfish fat (optional)
   1 1/2 lb Peeled crawfish tails
     1/2 c  Chopped green onions
     1/2 c  Minced parsley
   1 1/2 ts Salt
     1/2 ts Black pepper
     1/4 ts Red pepper
     1/2 ts Garlic powder
            -Cornstarch
            -Dough for a double crust
            -pie
  
   Saute bell pepper, onion, and celery in butter until
   tender; add crawfish fat and simmer for 10 minutes.
   
   Add crawfish tails, green onions, parsley, and
   seasonings. Thicken if necessary with a little
   cornstarch; let cook long enough to thicken gravy.
   
   Place half of the pie crust dough in a 9-inch pie pan.
   Fill with the cooled filling. Place top crust on pie,
   moisten edges and seal. Cut two or three one-inch long
   slits in the top crust.
   
   Bake for 10 minutes at 450 degrees; lower oven to 375
   degrees and cook for 35 minutes longer or until crust
   is golden brown.
   
   Note: Individual pies can be made using muffin pan
   with large cups. Bake as above.
   
   Recipe from: The Top 100 Cajun Recipes Of All Time
   
   Source: Times-Picayune - February 2nd 1995
   
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