Crawfish Pie

1 grams Butter, unsalted
2 large Onions, raw
1 serving 1 Med. Green Bell Pepper
2 clove Garlic
16 fl oz Half and Half Cream
2 tsp Salt
2 cup Great Value Diced Tomatoes (in Tomato juice)
2 cup Tomato Sauce
3 tsp Seafood base, Penzey's (by CHRISTINEDC)
1.5 tsp Pepper, red or cayenne
6 tsp Cajun Seasoning (by MELISSA_X0)
2 tsp Tabasco Sauce
12 tsp Lea & Perrins, Worcestershire Sauce
4 fl oz White Wine
16 serving Crawfish Tail Meat Boudreaux's 3oz (85g) (by WILSPARK53)
16 tbsp chopped Fresh Chives

In a large skillet melt butter. Add onion, bell pepper and garlic. Cook until traslucent. Add milk, salt, pepper and cajun seasoning. Reduce Heat, stir until thickened. Fold in crawfish and chives. Cook about 10 minutes. Spray a casserole dish. Place bottom crust and bake until lightly brown. Fill with crawfish mixture and place top crust on top. Brush butter on top and bake 20 to 30 minutes or until golden brown.

Serving Size: 12 8 oz servings

Number of Servings: 1

Recipe submitted by SparkPeople user MDORNAN1.