…and for Dessert: Crawfish Pie

Crawfish Pie
Adapted from Emeril.
1 frozen double-crust pie shell
1 stick butter
½ c. flour
1 c. dice onion
½ c. diced green bell pepper
½ c. diced celery
1 lb. peeled crawfish tails (2-1/2 cups)
¼ c. chopped green onion
2 tbsp. chopped parsley
2 tbsp. Creole spice
Preheat oven to 350 degrees. Poke holes with a fork in one pie crust. Put both crusts in refrigerator until ready to fill.
In a skillet, melt butter, add flour and whisk into a paste. Cook roux for 5 minutes. Add onion, bell pepper, and celery. Cook until vegetables are tender. Add crawfish, green onions, parsley and seasoning. Cook for 2 more minutes. Add filling to pie crust with the holes. Flip the other crust over the top. Crimp edges with a fork, cut air holes in the top, and cut off the excess dough around the edges.
Bake for 40 minutes. 
 

Oh me oh my oh!
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