Crawfish Pies

I've combined several recipes to make this one my own. These little pies are addictive. Try them and see for yourself!

1 stick unsalted butter
3 T. flour
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
1/2 cup finely chopped celery
2 cloves garlic, finely chopped
8 oz. chicken broth
2 pounds crawfish meat
1 - 1 1/2 t. Creole Seasoning
1/4 t. cayenne pepper
Few drops of Worcestershire sauce
4 green onions, tops and bottoms, finely chopped
16 mini-pie crusts

Use heavy iron pot. Melt butter over low heat and add flour. Cook and stir over low heat for 10 minutes or longer, but do not allow to brown. Add onion, bell pepper, celery and garlic. Sauté until soft, about 10 minutes or so. Add crawfish, Creole seasoning, chicken broth, cayenne pepper, Worcestershire sauce, and green onions. Cover pot and cook over low heat for 30 minutes, stirring often to make sure mixture doesn't stick. You want most of the liquid to have cooked down. Check seasonings and add some hot sauce if you want a little heat. Let crawfish mixture cool for 15 minutes or so.

Pre-heat oven to 425 degrees. Cook pie crusts for 4-5 minutes. Remove from oven and fill with crawfish mixture. Return to oven for 15-18 minutes.

Watch carefully...you don't want those pie crusts to burn!