Crawfish pie filling

6 servings

Ingredients

Quantity Ingredient
3 pounds Crawfish tails
2 Sticks margarine
½ cup Flour
1 Onion, chopped
2 Cloves garlic
1 Green pepper, chopped
2 bunches Shallots, chopped (keep tops separate)
1 bunch Parsley
1 cup Celery
3 tablespoons Tomato sauce
Salt to taste
Cayenne to taste
Black pepper to taste
1 Recipe flaky French pastry

Directions

Melt margarine. Add flour and brown lightly. Add garlic, onions, shallots (bottoms), green pepper, celery, and tomato sauce. Cover and fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer for several hours. If mixture thicken too much, add more water. Mixture should be creamy and thick when tails and fat are added. Cook 15 minutes or until tails are tender. If mixture thins after above step, thicken by adding 2 Tbsp. cornstarch mixed with water to a creamy consistency. Add onion tops and parsley. The mixture is now ready for pie shell. It may also be served over steaming rice for Etouffee.

Prepare pie shell using Flaky French pastry recipe. Pour filling over bottom crust. Cover with another layer of dough. Cut slits in top.

Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees and bake for another 12 to 15 minutes or until golden brown. Serves 6.

Submitted By MICHAEL ORCHEKOWSKI On 08-03-95

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