Ingredients

• 3/4 cup butter
• 1/2 cup parsley (minced)
• 1/2 cup green onion
• 3/4 bell pepper (chopped small)
• 1 onion (large, chopped)
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper
• 2 celery ribs (chopped)
• 1 1/2 lbs crawfish tails (You could of course use shrimp if you can't get crawdads, or even if you just prefer)
• 6 tablespoons crawfish fat (optional)
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons salt
• cornstarch (to thicken)
• 10 inches double crust pie crusts (ready-made)

Instructions

1. In a medium-sized pot, sauté onion, celery and bell pepper, with butter.

2. Once it becomes tender, add crawfish fat and cook for 10 minutes.

3. Now, add crawfish tails, parsley, green onion, and seasoning.

4. You could add cornstarch to get thick gravy.

5. Cook until the gravy thickens to required consistency.

6. Place half of the pie-crust dough onto a 9-inch pan and fill it with filling.

7. Place the other crust on top, moisten and seal edges of the crusts.

8. Make sure to cut slits on the top crust, to let out steam.

9. Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.

10. Once the crust is golden-brown, the pie is ready.