4 tablespoons (1/2 stick) butter
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 cup chopped, seeded, and peeled tomatoes, or 1/2 cup chopped canned tomatoes
1 pound crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
1/2 recipe Basic Savory Pie Crust

Cooking Recipe:

Preheat the oven to 400 degrees F. Melt the butter in a large skillet (heavy saucepan) over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Saute for about 8 minutes, or until golden and wilted. Add the tomatoes and cook for about 6 minutes, stirring occasionally. Add the crawfish tails and parsley. Cook, stirring occasionally, for about 4 minutes. Dissolve the flour in the water (if your tap water is hard, that is with a lot of minerals, you may want to use bottled water to maintain consistency and taste) and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Let cool for at least 30 minutes. Place the crust in the bottom of a 9-inch pie pan and crimp the edges. 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 several minutes. Cut into wedges to serve.