2 unbaked pie crusts
1/2 stick butter
1 small onion, chopped fine
2 ribs celery, chopped fine
1/2 red bell pepper, chopped fine
2 lb. crawfish tails
1 can cream of mushroom soup
2 tsp. of Cajun Seasoning
Preheat oven to 350 degrees.
Place 1 unbaked pie crust in bottom of 9-inch pie dish and set aside.
In a large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft and onions are clear, about 5 minutes.
Add crawfish tails and sauté for 5 minutes. Add cream of mushroom soup and simmer for 20 minutes until slightly thickened.
Pour filling into pie crust. Top pie with second pie crust.
Crimp both edges of the pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.
Place in the oven for about 25-35 minutes or until crust is browned and filling is bubbly.
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