Yield: 1 Pie
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 2 tablespoons | Olive oil |
| 1 \N | Carrot, diced |
| 3 \N | Green onions, diced |
| 1 \N | Onion, diced |
| 2 larges | Garlic cloves, minced |
| \N \N | Parsley, minced (2 big sprigs) |
| ½ teaspoon | Thyme, crushed |
| 1 \N | Bay leaf, crushed |
| 1 tablespoon | Dill, dried |
| ⅛ teaspoon | Cayenne |
| 2 tablespoons | Tomato paste |
| 2 tablespoons | Cognac |
| ½ cup | Sauterne |
| 3 larges | Eggs |
| 1 cup | Cream |
| 4 ounces | Swiss cheese, grated |
| 1 pounds | Crawfish chunks |
| 1 \N | Pie crust (pre-baked), 10\" |
Saute vegetables in butter and olive oil till slightly brown. Add spices, tomato paste, cognac and sauterne; mix well.
Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture.
Blend with vegetables and pour into pre-baked pie crust. Bake until done.