Crawfish Pie
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Butter1 cup
Flour1 cup
Onion (minced)1 cup
Bell Pepper (minced)1 cup
Heavy Cream1.5 tsp
Salt1 tsp
Paprika1 tsp
White Pepper1 tsp
Onion Powder1 tsp
Garlic Powder1 tsp
Dry Mustard1 tsp
Cayenne Pepper1 tsp
Black Pepper1 tsp
Thyme Leaves1 tsp
Basil Leaves3 cup
Green Onion (chopped)1 tsp
Garlic (minced)450 g
Crawfish (tails)Directions:
1
Make a brown roux with butter and flour, mix in the minced vegetables
2
Cool
3
Add cream to thin, if needed
4
For the filling; In skillet saute green onions, garlic and butter
5
Add crawfish tails and heat well
6
Sprinkle with 1 1/2 tablespoons of spice mixture
7
Add this to the roux, cream mixture and create consistency desired (not soupy or too thick)
8
Pour the hot crawfish mixture into the baked pie crust and serve
9
Make sure the crust is thick and be sure it's done