Pie dough enough for 4 individual pies (or 2 large)
1 1/2 cup crawfish tails; crawfish fat and water to make 2 cups
3 tablespoons cooking oil1 medium onion, chopped fine
2 tablespoons butter
1/4 Cup chopped celery
Salt and red pepper to taste
1 clove garlic, mashed
Pinch thyme
1/3 cup tomato sauce mixed with 1/3 cup water
Pinch nutmeg
1 tablespoons green onion
4 tablespoons cornstarch
1 tablespoon parsley
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes.
Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer.
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