| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
12 |
Servings |
INGREDIENTS
| 6 |
lb |
Crawfish tails; coarsely ground |
| 1/2 |
pt |
Crawfish fat |
| 4 |
lg |
Ribs celery; chop fine |
| 4 |
md |
Onions; chopped fine |
| 3 |
|
Cloves (large) garlic; chopped fine |
| 3 |
|
Sticks butter or margarine |
| 1 1/2 |
c |
Flour |
| 3 |
|
Sprigs parsley; chopped |
| 3 |
|
Green onions; chopped fine |
|
|
Individual size pie shells |
INSTRUCTIONS
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
10 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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