Serves: 8
Total Calories: 107

1/4 cup butter
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, chopped
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper or chipotle powder
1/4 teaspoon black pepper, freshly ground is preferred
1/2 cup fresh tomato, seeded and peeled, or diced canned tomatoes
1 pound crawfish tails, shelled and cleaned
2 tablespoons fresh parsley, minced
2 tablespoons flour
1/2 cup Samuel Adams beer
1/2 cup water

In a 10-inch Camp Chef Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, celery, salt, cayenne, and black pepper. Sauté 6 to 8 minutes until onions are opaque and softened. Add tails and parsley, cook stirring occasionally for about 4 minutes. Combine flour and water, stir until well combined. Add flour mixture and beer to crawfish mixture. Remove from heat and let cool for at least 30 minutes. Roll a piecrust to fill the lid and sides or use a 9-inch pie tin, crimp the edges Pour crawfish mixture into pie shell, cover Dutch oven lid with the Dutch oven, using pot upside down. Bake at 400°F 45 to 55 minutes until edges of crust are golden brown. Cool for 10 to 15 minutes before slicing and serving.

Nutritional Facts:

Serves: 8
Total Calories: 107
Calories from Fat: 50

More Recipes from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook:
Biscuit Topped Chicken Potpies
Chicken Picatta
Chicken or Pork Tortilla Casserole*
Crawfish Pie
Dave's Gourmet Chicken Salad
Happy Campers Dog Dish Meatloaf
Hot Brown Sandwich
Kickin' Tuna Salad
Po' Man's Beef Wellington
Spicy Mud Bug Cakes
Traditional Philly Cheese-Steak Sandwiches