Drunken Crawfish Pie
Drunken Crawfish Pie recipe
Yield
1 piePrep
10 minCook
30 minReady
40 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| ½ | cup |
butter
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
onions
chopped |
|
| 2 | teaspoon |
garlic
finely minced |
|
| 13 | cup |
green bell peppers
|
|
| 2 | tablespoon |
celery
chopped |
|
| 3 | tablespoon |
parsley leaves
minced |
|
| ½ | cup |
scallions, spring or green onions
tops, sliced thin |
|
| 1 | teaspoon |
salt
|
|
| ¾ | teaspoon |
black pepper
|
|
| ¼ | cup |
heavy whipping cream
|
|
| 2 | tablespoon |
brandy
|
|
| 2 | pound |
crawfish tails
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 118 | ml |
butter
|
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
onions
chopped |
|
| 1E+1 | ml |
garlic
finely minced |
|
| 3.1 | l |
green bell peppers
|
|
| 3E+1 | ml |
celery
chopped |
|
| 45 | ml |
parsley leaves
minced |
|
| 118 | ml |
scallions, spring or green onions
tops, sliced thin |
|
| 5 | ml |
salt
|
|
| 3.8 | ml |
black pepper
|
|
| 59 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
brandy
|
|
| 907.2 | g |
crawfish tails
|
*
|
Directions
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.
Bake at 350℉ (180℃) for 25 to 30 minutes or until crust is golden brown.
Cool and serve.
