Chef bill hahne's crawfish pie

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

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