|Crawfish||1 Pound (Tail meat)|
|Onion||1 Cup (16 tbs), finely chopped|
|Celery||1 Cup (16 tbs), finely chopped|
|Red bell pepper||1 Cup (16 tbs), finely chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Minced garlic||1⁄4 Cup (4 tbs) (Adjusted to taste)|
|Heavy cream||1 Cup (16 tbs)|
|Egg||1 Medium, beaten|
|Panko bread crumbs||1⁄2 Cup (8 tbs)|
|Green onions||2⁄3 Cup (10.67 tbs), slice|
|Parsley||2⁄3 Cup (10.67 tbs), chopped finely|
|Salt and pepper||To Taste|
|Pie crust||1 Medium (9 inch pie crust)|
|Pie dough||1 Medium|
|Olive salad||1⁄2 Cup (8 tbs)|
|Red wine vinegar||2 Teaspoon|
|Balsamic vinegar||1 Teaspoon|
1)Preheat the oven to 450 degrees.
2)Heat a skillet over medium heat and add the butter and let it melt, after the butter has melted throw in the trinity vegetables which are the celery, onion and red bell pepper along with garlic and lightly brown them.
3)Throw in the crawfish tail meat at this point and mix well and let it cook for 5 minutes.
4)To the pot now add cream and cook for 10 minutes and let the cream thicken.
5)The breadcrumbs and egg yolk come next and at this point make sure that the stove is at a low. The green onions, parsley go in next and mix well. Turn the heat off.
6)Season the dish with salt and pepper, tobasco sauce and mix well. Toss this mixture into a pie shell which is already prepared and smooth out.
7)Cover the prepared pie with the pie dough and crimp the edges. and score the pie using a knife.
8)Place the pie into the oven for 10 minutes. Then reduce the oven to 350 degrees and cook for 20 minutes.
9)Get the pie out of the oven and leave it to set for about 10 to 15 minutes and let it cool and slice the pie and serve.
10)Serve the pie in portions with your choice of sides and enjoy!