Step 1

Preheat oven to 375 degrees Fahrenheit

Step 2

Mix about 1 tablespoon of Creole seasoning into crawfish tails and set aside; chop and measure all other ingredients; set the pie shell out so it gets to room temperature

Step 3

Melt butter in a Dutch oven over medium-high heat

Step 4

Saute trinity until softening and clearing-about 8 to 10 minutes, stirring often

Step 5

Add the garlic and saute until aromatic, about 2-3 minutes

Step 6

Mix in the Herb and Spice Blend, parsley and green onions and stir for about 2-3 minutes

Step 7

Add the flour and blend to incorporate, stir for about 2 to 3 minutes

Step 8

Add the tomato sauce, cream and vermouth (and Worchestershire, if using); simmer until slightly thickened, about 5 minutes

Step 9

Add the stock. Start with a little to deglaze the Dutch oven. Once all the stock is added, lower the heat and simmer for about 5 -10 minutes

Step 10

Add the crawfish tails a little at a time and blend in completely before adding more. Once all the crawfish tails are added, simmer for about 5 minutes

Step 11

Remove the filling from heat and set aside to cool slightly, mout15 to 30 minutes

Step 12

Place one pie shell in a 9-inch pie pan and trim off the excess crust around the sides

Step 13

Pour the filling into the pie shell

Step 14

Place the second pie crust on top of the pie, use the tines of a fork to seal around the edges. Use a sharp knife to cut small slits in the top of the pie to release steam as the pie bakes

Step 15

Combine 1 egg and about 1 or 2 tablespoons of water to make an egg wash and lightly brush the on top of the pie

Step 16

Place the pie pan on a baking sheet and bake in the 375-degree farenhiet oven for 30 to 35 minutes, or until golden brown on top