Crawfish Pie

1/2 stick of real butter

1/2 cup of chopped green bellpeppers

1/2 cup of chopped celery

1 small onion chopped

2 teaspoons of salt

1/2 teaspoon of red pepper

1/2 teaspoon of black pepper

1/2 cup of canned tomatoes that are chopped

1 lb. of fresh Louisiana crawfish tails

2 teaspoons of chopped parsely

2 tablespoons of flour

1 cup of 1/2 water and crean mixture

1 pie crust (Frozen or your own recipe)

Heat the oven to 400 degrees F.

In a large skillet, melt the butter over a medium heat.

To the melted butter, add the onions, celery, bell pepper, red pepper, salt, and black pepper. Cook for about 10 minutes until the onions are a golden color.

Add the tomatoes and cook for another 7 minutes, stirring ocasionally.

Add the parsley and the crawfish, and cook for another 5 minutes.

In a seperate bowl, dissolve the flour into the water and cream. Add this mixture to the skillet. Stir this for about 4 minutes until it thickens.

Pour the ingredients that are in the skillet into a cool bowl. Allow to cool for at least 30 minutes.

Place the pie crust onto a 9" pie pan. Crimp the edges.

Pour the mixture from the cool bowl into the pie pan.

Place the pie on a baking sheet and into the oven.

Cook in the oven for about 45 minutes, or until the edges are goelden brown.