Crawfish pie #1

Yield: 12 Servings

Measure Ingredient
6 pounds Crawfish tails; coarsely ground
½ pint Crawfish fat
4 larges Ribs celery; chop fine
4 mediums Onions; chopped fine
3 \N Cloves (large) garlic; chopped fine
3 \N Sticks butter or margarine
1½ cup Flour
3 \N Sprigs parsley; chopped
3 \N Green onions; chopped fine
\N \N Individual size pie shells

Melt butter or margarine in a cast iron skillet; add flour and blend.

Cook over a low heat stirring often until it forms a roux (turns brown).

Add celery, onion, bell pepper; and cook until tender. Add crawfish fat and ground tails. Cook slowly for 20 minutes. Add parsley and green onions; mix well. Brown pie shells; fill with crawfish mixture and heat in 350 degree oven for

10 minutes.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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