3 TBS olive oil
3/4 cup diced yellow onion
1/4 cup diced green bell pepper
1 TBS salt
3/4 tsp cayenne pepper
2 lbs crawfish tails
1/2 cup chopped green onions
1 TBS chopped garlic
3 TBS finely chopped parsley
2 large eggs
3/4 cup Italian bread crumbs
1 can cream of celery soup
2 cups shredded mozzerella cheese
1/2 cup diced sun dried tomatoes
2 pie crusts with tops
Saute the onion bell pepper, salt and cayenne in a large pot in olive oil for 2 minutes. Add crawfish tails and cook for 2 minutes longer. Add green onions, garlic, and parsley and cook for 1 minute more. Remove from heat and add eggs, bread crumbs, cream of celery soup, mozzerella cheese, and sundried tomatoes. Mix all ingredients well.
Spoon into pie shells and cover with the pie crust top. Poke some holes in the top with a fork.
Bake according to package directions on the pie shells.
