Recipe - Chef Bill Hahnes Crawfish Pie

1 pound Butter
2 cup Onion, chopped
1 cup Celery, chopped
1 cup Bell pepper, chopped
2 pound Crawfish tails
1 pt Heavy cream
One half Stick Butter
One fourth cup Flour
Seasoning blend to taste

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 One half stick butter. Add One fourth 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 cup rusts. Tart sized
pastries can be used for individual servings.
Posted to MMRecipes Digest V4 #281 by Jim Kirk captain@iquest.net on Oct
26, 1997