Issue Date: February, 2010
Serves: Makes 6 small pies or 1 large pie
Pairings:
Courtesy of: Marcelle Bienvenu for Louisiana Cookin

Ingredients:

The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

• 1 stick salted butter
• 1 cup finely chopped onions
• 1 cup finely chopped green bell peppers
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• 1/2 cup water
• 2 tablespoons cornstarch, dissolved in 1 cup water (a slurry)
• 1 pound peeled Louisiana crawfish tails
• 1/4 cup chopped green onions, green part only
• 2 tablespoons chopped fresh parsley leaves
• 6 3-inch pie shells or 1 9-inch pie shell, pre-baked according to package instructions

Instructions:

Heat butter in a medium saucepan over medium heat. Add onions and bell peppers and cook, stirring, until soft and lightly golden, about 6 minutes.

Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes.

Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasoning to taste.

Remove mixture from heat and cool. Spoon mixture into the pre-baked pie shells. Place on a baking sheet and bake at 350°F until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 to 18 minutes for a 9-inch shell.