Chef bill hahne's crawfish pie
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Butter |
| 2 | cups | Onion, chopped |
| 1 | cup | Celery, chopped |
| 1 | cup | Bell pepper, chopped |
| 2 | pounds | Crawfish tails |
| 1 | pint | Heavy cream |
| ½ | Stick Butter | |
| ¼ | cup | Flour |
| Seasoning blend to taste | ||
Directions
In a large pot or dutch oven, melt butter. Add trinity, cook until tender and liquid has cooked out. Add crawfish, seasoning blend and heavy cream.
Reduce. In a skillet, melt ½ stick butter. Add ¼ cup flour, stirring constantly to make roux. Stir until it reaches a nutty brown color. Remove from heat and gradually add to crawfish until mixture thickens. Spoon into pie crust and bake 5 to 10 minutes at 350 degrees.
Note: Use a favorite recipe or store bought pie c rusts. Tart sized pastries can be used for individual servings.
Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@...> on Oct 26, 1997