Yield: 6 servings; 1 (9-inch) pie
5 tablespoons unsalted butter
1 cup chopped onion
½ cup chopped celery
¼ cup chopped green bell peppers
¼ cup chopped red bell peppers
1 tablespoon chopped fresh garlic
1 ½ teaspoons kosher salt
¾ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ cup chopped tomatoes (can use canned diced or fresh tomatoes)
1 pound cooked and peeled crawfish tails
2 tablespoons cornstarch
1 cup water
½ cup finely chopped green onions
2 tablespoons chopped fresh parsley
1 (9-inch) unbaked pastry shell
Preheat the oven to 400F.
Melt the butter in a large skillet over medium heat. Add the onions and celery and cook for 5 minutes, stirring frequently. Add the bell peppers, garlic, salt, paprika, black pepper and cayenne and sauté for 3 minutes or until vegetables are softened. Add the tomatoes and cook for 3 minutes, stirring occasionally. Stir in the crawfish and cook 2 minutes.
Whisk together the cornstarch and water until smooth. Add to the crawfish mixture and cook, stirring frequently for about 2 minutes or until the mixture thickens slightly. Remove from the heat and stir in the green onions and parsley. Allow the crawfish mixture to cool for about 20 minutes.
Pour the slightly cooled crawfish mixture into the unbaked pie shell and bake at 400 for 35 to 40 minutes or until golden brown. Allow the pie to cool for 15 minutes before slicing. Serve warm.