Yield: 4 Servings
Measure | 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 \N | Stick Butter |
¼ cup | Flour |
\N \N | Seasoning blend to taste |
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