Easy Crawfish Pie

Easy Crawfish Pie 2 (9 inch) prepared deep-dish pie crusts 1/4 cup butter 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 3 Tbsp. Cajun Seasoning 1 cup diced tomatoes 12 – 14 ounces peeled crawfish tails 2 tablespoons all-purpose flour 1 cup water Place the pie crust into a deep-dish pie plate. Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery and Beazell's Cajun Seasoning until the onions are wilted, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 to 5 minutes to blend flavors, stirring occasionally. Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening. While filling is cooling, preheat oven to 400 degrees F . Pour the filling into the prepared pie crust and cover with another pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes.