Recipe - Drunken Crawfish Pie

Waldine Van Geffen VGHC42A
2 9" Pie crusts
One half cup Butter
One fourth cup Flour
1 cup Onion chopped
2 teaspoon Garlic finely minced
13 cup Green pepper chopped
2 tablespoon Celery chopped
3 tablespoon Parsley minced
One half cup Green onion tops slice
Thin
1 teaspoon Salt
Three fourths teaspoon Black pepper
One fourth cup Heavy cream
2 tablespoon Brandy
2 pound Crawfish

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 350~
for 2530 minutes or until crust is golden brown. Cool and serve. (wrv)

Recipe By :

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip