Ingredients
1 lb of crawfish tail meat (found at www.cajuncrawfish.com)
1 deep dish pie shell
1/4 c. butter
2 tbs flour
1 c. water
1 c. diced tomatoes
1 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped celery
1-1/2 tsp salt
1/2 tsp cayenne
1/4 tsp black pepper

Directions
Preheat oven to 400 degrees. Melt butter in skillet and saute onions, bell peppers, celery, salt, cayenne and black pepper until onions are golden. Add tomatoes and cook for 3 minutes, stirring occasionally. Add cajuncrawfish tail meat and cook for 3 minutes, stirring occasionally. Dissolve flour in water and add to skillet, stirring constantly until mixture thickens. Remove from heat and let thicken 20 to 30 minutes. Pour crawfish mixture into 9-inch deep-dish pie shell and bake about 30-40 minutes or until crust is golden brown. Cool for ten minutes and serve. Serves 4 people.