Crawfish pie #1
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Crawfish tails; coarsely ground |
| ½ | pint | Crawfish fat |
| 4 | larges | Ribs celery; chop fine |
| 4 | mediums | Onions; chopped fine |
| 3 | Cloves (large) garlic; chopped fine | |
| 3 | Sticks butter or margarine | |
| 1½ | cup | Flour |
| 3 | Sprigs parsley; chopped | |
| 3 | Green onions; chopped fine | |
| Individual size pie shells | ||
Directions
Melt butter or margarine in a cast iron skillet; add flour and blend.
Cook over a low heat stirring often until it forms a roux (turns brown).
Add celery, onion, bell pepper; and cook until tender. Add crawfish fat and ground tails. Cook slowly for 20 minutes. Add parsley and green onions; mix well. Brown pie shells; fill with crawfish mixture and heat in 350 degree oven for
10 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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