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, .