Drunken Crawfish Pie

Ingredients

9 pie crusts
110 gr butter
32 gr flour
120 gr onion
6 gr garlic
1,800 gr green pepper
14 gr celery
5 gr parsley
60 gr green onion tops
3 gr salt
2 gr black pepper
60 ml cream
28 gr brandy
2 crawfish

Instructions

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 180ºC for 25-30 minutes or until crust is golden brown. Cool and serve. (wrv)