Crawfish Pie

 

	4 tablespoons butter
	1/2 cup onion, chopped
	1/2 cup celery, chopped
	1/2 cup green bell pepper, chopped
	1/4 cup green onion tops, chopped
	1 tablespoon cajun seasoning
	1/2 teaspoon salt
	2 tablespoons flour
	1-1/2 pounds Louisiana crawfish tails
	1/2 teaspoon hot sauce
	1 teaspoon Worcestershire sauce
	3 cloves garlic, minced
	1/2 cup heavy cream
	1 egg, beaten
	2 tablespoons bread crumbs
	1 9-inch pie crust, buttered

Melt butter in a large skillet. Sauté onion, celery, and bell pepper until vegetables begin to wilt. Add flour and mix thoroughly. Cook 2 minutes. Remove from heat and stir in crawfish tails and garlic. Return to heat and cook for 2 minutes. Add hot sauce, Worcestershire sauce, and green onion tops. Cook for 2 minutes. Stir in heavy cream. Remove from heat. Add egg a little bit at a time (be careful not to scramble). Stir in bread crumbs.

Pour mixture into 9-inch pie crust. Brush edge with olive oil. Bake at 375 degrees Fahrenheit for 20-25 minutes.

Yield: 6 servings

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