Heat oven to 350°F and bake the pie crust (lined with parchment paper or foil and pie weights) for 8-10 minutes until light golden brown. Let cool, then increase oven temperature to 375°F.
- 4 tablespoons butter
- 1/2 cup onion, minced
- 1/4 cup scallions, minced
- 1/2 cup celery, minced
- 1/4 cup red bell pepper, minced
- 1/4 cup green bell pepper, minced
- 1 tablespoon Creole seasoning blend
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1-1/2 pounds cooked crawfish tail meat (from 8-10 pounds live crawfish), or processed crawfish tail meat (about 3 cups)
- 1/2-1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 3 cloves garlic, minced
- 1/2 cup heavy cream or nonfat yogurt
- 1 egg, beaten
- 2 tablespoons bread crumbs
- One 9-inch piecrust, buttered
Boil crawfish in unseasoned water. Save as much of the fat as possible while peeling them.
Melt butter in a large skillet. Sauté onions, scallions, celery, bell pepper, Creole seasoning and salt over medium heat. Stir occasionally until vegetables begin to wilt, about four minutes minutes. Add flour and mix well; cook 1-2 minutes to remove floury starchy taste. Remove from heat and stir in the crawfish and fat. Add garlic, return to the heat, and cook for 2 minutes. Add the hot sauce, Worcestershire and green onions and cook 2 minutes more. Stir in the cream or yogurt. Remove from heat and add the egg a little bit at a time, being careful not to scramble it, then stir in the bread crumbs.
Pour into a 9 inch piecrust and brush the edge of the dough with a little olive oil. Bake at 375 degrees for 20-25 minutes, or until the crust is lightly browned.
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