New Orleans is one of my favorite food cities. I love the spices and flavors. One classic food is crawfish. Here is one of my favorite treatments of this Big Easy Classic. I hope you like it..

1 white onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
8 ounces butter
4 ounces flour
2 cloves garlic, diced
16 ounces clean crawfish tails (I got mine from Crosby’s Crabs)
8 ounce fish stock
8 ounce whole milk
1/2 cup white wine
2 teaspoons Old Bay seasoning
1 teaspoon black pepper
1 teaspoon oregano
1 package pre-made pie dough (2 sheets)
8 ounces whole milk
1/2 cup white wine

Pre-bake bottom crust at 350 for ten minutes.

Heat large skillet to medium.

Add butter, melt, then add flour. Stir and cook for 5 minutes.

Add peppers, onion, and celery, and cook for 5 minutes.

Add garlic and stir.

Add broth, wine, and milk, and cook 5 minutes.

Add Old Bay seasoning, pepper, and oregano and stir.

Add crawfish and stir; cook for 5 minutes.

Add crayfish mixture to piecrust.

Top with second pie crust and cut 3 steam slits on top, 2-inches long.

Bake for 45-50 minutes at 350.