Crawfish Pie

Ingredients

• 2 lbs crawfish tails…from Louisiana
• ¾ cup green onion
• 1 tbs chopped garlic
• ¼ cup chopped bell pepper
• ½ cup stock…chicken or shrimp…even better if you use your own shrimp stock
• ½ cup milk
• ¼ cup chopped parsley
• 1 stick of butter
• 2 tbs corn starch
• 1 dash Zatarain’s crab boil…be careful, a little bit goes a long way
• Seasoning to taste
• 1 dozen miniature pie shells

How to make

• Preheat oven to 350 degrees.
• Take miniature pie shells out of the freezer.  Take a knife and make 2-3 small slits in bottom of each crust.
• Bake only the pie shells on 350 degrees until crust is lightly brown.
• Take out oven and let cool.
• Melt butter in a large skillet over medium heat
• Cook and stir the onion, bell pepper, garlic, seasoning until the vegetables are tender and the onion is translucent about 5 minutes.
• Stir in the crawfish tails, throw in that dash of crab boil, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
• Whisk corn starch into cold milk and stock in a bowl until
  the mixture is smooth, and pour the mixture into the skillet.
  Bring the filling to a simmer, and cook, stirring constantly, until the
  mixture thickens, about 5 minutes. Add chopped parsley.
• Remove from heat and allow to stand for 20 to 30 minutes to finish
  thickening.
• While filling is cooling, preheat oven to 400 degrees.
• Pour the filling into the prepared pie crust, Fill over the base of the rim
  of the pie shell. Bake in the preheated oven until the crust is golden brown
  and the filling is hot and bubbling 15-20 minutes.
• Cool for 10 minutes before serving.

Chef’s Note: The leftover stuffing can be used for eggrolls or wontons.