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
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,
Yields
12 Servings