Drunken crawfish pie

Yield: 6 Servings

Measure Ingredient
Waldine Van Geffen VGHC42A
2 9" Pie crusts
½ cup Butter
¼ cup Flour
1 cup Onion -- chopped
2 teaspoons Garlic -- finely minced
13 cups Green pepper -- chopped
2 tablespoons Celery -- chopped
3 tablespoons Parsley -- minced
½ cup Green onion tops -- slice
1 teaspoon Salt
¾ teaspoon Black pepper
¼ cup Heavy cream
2 tablespoons Brandy
2 pounds Crawfish

Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form. Add veggies and continue to cook, stirring until veggies are very soft. Add salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender. Remove from heat. Cool. Spoon cooled filling into unbaked pastry shell. Place a top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust, then bake at 350~ for 25-30 minutes or until crust is golden brown. Cool and serve. (wrv) Recipe By :

From: Mld@... Date: Tue, 22 Mar 94 06:05:57 -0500 File

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