Crawfish Lace Pie

1/2 cup Kraft House
Italian with Olive Oil Dressing
2 cups celery, chopped
1-1/2 cups onion, chopped
2 tablespoons garlic, minced
1/2 cup red and green bell pepper chopped
1 pound crawfish tails, cleaned, deveined
1/2 teaspoon salt
1/4 teaspoon black pepper, fine
1/4 heaping teaspoon black pepper, coarse
1/8 teaspoon red pepper, fine
1/2 teaspoon Accent
6 tablespoons tornatoe sauce
1 tablespoon parsley, chopped
1 tablespoon corn starch
1/2 cup water
1 prepared pie crust, large
1 pastry sheet
1 egg
Sesame seeds, poppy seeds and paprika

Special cooking utensils: Skillet, bowl, cup

Preheat oven: 350F. Stove temperature: Medium high

In skillet, saute over medium high heat for 15 minutes stirring often the House Italian dressing, celery, onion, garlic and bell pepper. Add crawfish and continue sauteing with rest of ingredients for 15 minutes longer. Turn heat to low and continue cooking. Add salt, black pepper, fine and coarse, red pepper, Accent, tomato sauce and parsley, chopped fine.

In a cup, mix cornstarch and water until smooth. Turn heat to medium high and add corn starch liquid and continue stirring constantly until thick. Turn heat off. Remove pot from heat. Let cool.

Pour into prepared pie crust. Cover with a circle of pastry sheet a little wider than the rim of the pie. Create the lace look by the design of the cut-outs you make in the pie crust, Brush top of pie crust with beaten egg. Sprinkle sesame seeds, poppy seeds and paprika. Bake at 350F. until golden brown.

Serve a slice with potato salad and your favorite vegetable.

Return To:

Cajun Country -- New Iberia, Louisiana