Yield: 12 Servings
|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|
|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
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .