Taste of the Tournament
Louisiana Crawfish Pie
1 stick Rouses Butter
1 cup chopped onions
½ cup chopped bell peppers
1 tablespoon minced garlic
1½ teaspoons Rouses Salt
½ teaspoon Rouses Creole Cajun Seasoning
¾ cup Rouses Diced Tomatoes with Green Chiles
1 pound Rouses Frozen Louisiana Crawfish Tails
3 tablespoons Rouses all-purpose flour
½ cup Gold Peak Tea
2 tablespoons chopped green onions
1 tablespoon chopped parsley
1 (9-inch) pie crust
Preheat the oven to 375° F. Melt the butter in a large skillet over medium heat. Add the onions, bell peppers and garlic; Cook, stirring, until the vegetables are golden brown, 10 to 12 minutes.
Add the salt, creole cajun seasoning, and tomatoes with chiles and cook, stirring occasionally, for about 5 minutes. Add the crawfish tails and cook for about 5 minutes, stirring occasionally.
Dissolve the flour in the water and add to the pan. Stir for 2 to 3 minutes, or until the mixture thickens.
Add the green onions and parsley and stir to combine. Remove from the heat and let cool for about 30 minutes.
Pour the crawfish mixture into the pie crust. Then place the pie on a baking sheet and put it in the preheated oven. Bake for about 35 – 45 minutes, or until the edges of the pie crust are golden.
Cool for several minutes before cutting into wedges to serve.