Ingredients
- 9 pie crusts
- 2 crawfish
- 1,800 gr green pepper (chopped)
- 120 gr onion (chopped)
- 110 gr butter
- 60 ml cream (heavy)
- 60 gr green onion tops (thin)
- 32 gr flour
- 28 gr brandy
- 14 gr celery (chopped)
- 6 gr garlic (finely minced)
- 5 gr parsley (minced)
- 3 gr salt
- 2 gr black pepper
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)
