| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Cajun | Cajun | 4 | Servings |
INGREDIENTS
| 1 | lb | Butter |
| 2 | c | Onion, chopped |
| 1 | c | Celery, chopped |
| 1 | c | Bell pepper, chopped |
| 2 | lb | Crawfish tails |
| 1 | pt | Heavy cream |
| 1/2 | Stick Butter | |
| 1/4 | c | Flour |
| Seasoning blend to taste |
INSTRUCTIONS
In a large pot or dutch oven, melt butter. Add trinity, cook until tender and liquid has cooked out. Add crawfish, seasoning blend and heavy cream. Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring constantly to make roux. Stir until it reaches a nutty brown color. Remove from heat and gradually add to crawfish until mixture thickens. Spoon into pie crust and bake 5 to 10 minutes at 350 degrees. Note: Use a favorite recipe or store bought pie c rusts. Tart sized pastries can be used for individual servings. Posted to MM-Recipes Digest V4 #281 by Jim Kirk <captain@iquest.net> on Oct 26, 1997
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