Breaux Bridge Crawfish Pie


1⁄4 lb. butter
1 cup minced onions
1⁄2 cup minced green bell pepper
1⁄2 cup minced celery
1 tablespoon minced garlic
1 tablespoon fresh thyme
or 1 teaspoon dried thyme
3 tablespoon flour3⁄4 cup chicken broth
2 t Cajun seasoning
1 teaspoon paprika
1⁄2 teaspoon hot sauce
1 lb. crawfish tails
1⁄4 cup chopped green onions
2 tablespoons chopped parsley
2-9 inch store bought deep dish pie shells

Heat butter over a medium heat in a medium saucepot. Sauté onion, bell pepper,
celery and garlic until onions begin to turn clear.
2. Add thyme and flour and cook for 1 minute, being careful not to brown flour.
3. Add chicken broth, Cajun seasoning, paprika and hot sauce.
Cook for an additional 2-3 minutes.
4. Stir in crawfish tails. Cover and simmer for 5 minutes, stirring occasionally.
5. Stir in green onions and parsley. Allow to cool slightly and pour into a pie shell then
take other, remove from aluminum pan and place on top of other pie shell. Tuck
edges of pie dough under each other pressing together to seal dough the cut slits in
top of dough in order to allow steam to escape.
6. Place in pre-heated 350-degree oven and bake for 50 minutes. Allow pie to cool
slightly for 10 minutes before cutting.

Calories : 363 • Protein: 15g • Fat: 23g • Salt: 654 mg • Carbohydrates: 21g

To reduce sodium intake, consider using low sodium chicken broth
and sodium-free Cajun seasoning.