½ cup salted butter
1 large onion, diced (about 1 1/2 cups)
½ bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons cornstarch mixed with ¼ cup cold water
2 pounds crawfish tail meat
½ cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)
Preheat oven to 400°.
In a large skillet, melt butter over medium heat;
add onion, bell pepper, and garlic; cook until softened.
Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until
thickened, about 5 minutes. Fold in crawfish, green onion,
and parsley; cook 5 minutes.
Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.