| • | In a medium-sized pot, sauté onion, celery and bell pepper, with butter.
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| • | Once it becomes tender, add crawfish fat and cook for 10 minutes.
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| • | Now, add crawfish tails, parsley, green onion, and seasoning.
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| • | You could add cornstarch to get thick gravy.
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| • | Cook until the gravy thickens to required consistency
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| • | Place half of the pie-crust dough onto a 9-inch pan and fill it with filling
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| • | Place the other crust on top, moisten and seal edges of the crusts
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| • | Make sure to cut slits on the top crust, to let out steam.
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| • | Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.
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| • | Once the crust is golden-brown, the pie is ready. |
