3/4 med. bell pepper, chopped
1 lg. onion, chopped
2 ribs celery, chopped
3/4 c. butter
6 tbsp. crawfish fat (optional)
1 1/2 lb. peeled crawfish tails
1/2 c. chopped green onions
1/2 c. minced parsley
1 1/2 tsp. salt
1/2 tsp. black pepper
1/8 tsp. red pepper
1/2 tsp. garlic powder
Cornish
Dough for a double crust pie

Saute bell pepper, onion and celery in butter until tender; add crawfish fat and simmer 10 minutes. Add crawfish tails, green onions, parsley and seasonings. Thicken if necessary with a little cornstarch; let cook long enough to thicken gravy. Place half of the pie crust dough in a 9 inch pie pan. Fill with the cooled filling.

Place top crust on pie, moisten edges and seal edges. Cut 2 or 3 (1 inch long) slits in the top crust. Bake 10 minutes at 450 degrees; lower oven to 375 degrees and cook for 35 minutes longer or until crust is golden brown.

Note: Individual pies can be made using muffin pan with large cups. Bake as above.