| 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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