Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Waldine Van Geffen VGHC42A
2 9" Pie crusts
1/2 cup Butter
1/4 cup Flour
1 cup Onion -- chopped
2 teaspoon Garlic -- finely minced
13 cup Green pepper -- chopped
2 tablespoon Celery -- chopped
3 tablespoon Parsley -- minced
1/2 cup Green onion tops -- slice thin
1 teaspoon Salt
3/4 teaspoon Black pepper
1/4 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 25-30 minutes or until crust is golden brown. Cool and
serve. (wrv)
