|Cooked shelled crawfish tails/Cooked shelled shrimp||1 Pound (Fresh Or Frozen)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green onion with tops||4 , chopped to make 1/2 cup|
|Snipped parsley||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Tomato sauce||4 Ounce (1/2 Cup, 1/2 Of 8 Ounce Can)|
|Ground red pepper||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Milk||1⁄2 Cup (8 tbs)|
Thaw crawfish or shrimp, if frozen.
In a 3 quart saucepan melt butter or margarine.
Add onion, green pepper, celery, green onions, parsley, and garlic.
Cook and stir about 10 minutes or till vegetables are very tender.
Stir in flour till blended.
Stir in chicken broth, tomato sauce, salt, red pepper, and black pepper.
Bring to boiling.
Cover and simmer mixture for 20 to 25 minutes.
Combine cornstarch and water.
Stir into skillet.
Cook and stir till thickened and bubbly.
Cook 2 minutes more.
Remove from heat.
Roll out half of the pastry to 1/8 inch thickness.
Cut 2 bottom crusts to fit 3 inches wider than a 1 flounce casserole (see inset photo, right).
Ease 1 crust into each of 2 casseroles.
Trim even with edge.
Cut 2 top crusts 1 inch wider than casseroles.
Pour 1 cup filling into each pastry lined casserole.
Top each with a pastry round.
Fold extra pastry under bottom crust.
Repeat to make 2 more pies.
Cut decorative trimmings from pastry scraps and arrange on pies, if desired.
Brush crusts with milk.
Bake in a 425° oven for 20 to 25 minutes.