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INGREDIENTS
1 stick butter
1 cup of chopped onions
1 cup of chopped bell peppers
1/2 cup green onions
1 cup of chopped celery
1 teaspoon of minced garlic
1 lb, crawfish tails
1 cup of shredded cheddar cheese
1/2 cup of breadcrumbs
1 package of deep dish pie crusts
Salt and pepper to taste
Zatarain's creole seasoning to taste
Paprika for garnish
PROCEDURE
- Pre-heat oven to 350 degrees.
- Melt butter in 5 quart pot.
- Add onions and next 4 ingredients.
- Cook until all vegetables are tender, about 10 minutes.
- Add crawfish tails and cook about 10 minutes or until tails are done. Add cheese and breadcrumbs.
- Fill bottom pie crust with crawfish mixture. Cover the top of the pie with the remaining pie crust. Make 5 slits on top and sprinkle with paprika.
- Bake for 25 minutes
- Allow to cool 15 minutes before serving. Serves 8.
