A double-crusted pie filled with crayfish nestled in a spicy Cajun-seasoned tomato cream filling.

Crawfish Pie

1 onion, diced
2 garlic cloves, minced
1/2 green bell pepper, seeded and diced
2 celery ribs, chopped
1/2 cup butter
1/4 cup tomato sauce
1 pound crayfish, peeled
1/4 cup chopped flat-leaf parsley
1/2 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 large egg
1 cup milk
Pastry for 1 (9-inch) double-crust pie

1. Saute diced onion, minced garlic cloves, diced green bell pepper, and chopped celery in butter until soft.
2. Add tomato sauce, peeled crayfish, and chopped parsley. Cook slowly for 10 minutes then remove from the heat.
3. Add dry bread crumbs, salt, cayenne pepper, egg, and milk; mix well.
4. Pour in a 9-inch unbaked pie shell then cover with the top pastry sheet; flute to seal and cut vents for the steam to escape.
5. Bake for 35 to 40 minutes in a 350°F (175°C) oven.

Makes 6 servings.