From a friend....

Crawdad Pie
Here's one for ya'll to try out... this eats even better on the second day!

1/2 cup butter
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves of garlic, minced
1 tablespoon of paprika
1 tablespoon of worchestershire sauce
1/2 teaspoon salt
1/4 teaspoon cayenne (or more if you prefer)
1/4 teaspoon of black pepper
1 can (10.75 oz) condensed cream of chicken soup
1 1/3 cups of water (divided)
2 tablespoons of cornstarch
1 cup of unseasoned bread crumbs
1# of steamed & peeled crawdad tails
Pastry for a 10" deep dish pie.
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heat oven to 400
in a big stockpot, or dutch oven - melt the butter over medium heat
add onions, green pepper, and celery - cook for about 5 minutes (till tender crisp)
stir in garlic, paprika, worchestershire sauce, salt, cayenne, and black pepper...
blend in soup and 2/3 cup of water...
bring entire mixture to a simmer over medium heat and stir some.
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In a small mixing bowl, combine remaining (2/3 cup) of water and the cornstarch...
stir that into the pot of veggies... cook over medium heat for 1 - 2 minutes stirring constantly until mixture is thickened. Remove from heat...
Stir in the crawdad tails and breadcrumbs... then set aside
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now just make a pie...
ease the crust into a 10" deep dish pie bowl, leaving 1" overhang
spoon the crawdad mixture evenly onto crust
cover with the top crust
roll top and bottom crust edges to seal
cut slits in top crust for venting... brush with an egg wash (1 egg yolk beaten with two tablespoons of water)
Bake for 15 minutes at 400... then reduce heat to 350 and bake for 20/25 minutes till golden brown