| CRAWFISH
PIE |
| INGREDIENTS |
| Pie
dough enough for 4 individual pies (or 2 large) |
| 1
- 1/2 cups crawfish tails; crawfish fat and water
to make 2 cups |
| 3
tablespoons cooking oil |
1
medium onion, chopped fine |
| 2
tablespoons butter |
1/4
cup chopped celery |
| Salt
and red pepper to taste |
1
clove garlic, mashed |
| Pinch
thyme |
1/3
cup tomato sauce mixed with 1/3 cup water |
| Pinch
nutmeg |
1
tablespoon green onion |
| 4
tablespoons cornstarch |
1
tablespoons parsley |
| INSTRUCTIONS |
Cook
onion, celery, and garlic in cooking oil, stirring
until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, and crawfish
fat, cook over medium heat and when it boils, slowly
add cornstarch and water stirring until sauce thickens,
season with nutmeg, thyme, red pepper and salt to
taste; set aside.
To the remaining cooked onion mixture in a saucepan
add crawfish tails, butter, cook 2 to 3 minutes.
Combine sauce, crawfish, green onion and parsley.
Cook, then pour into 4 pastry lined pie plates,
equally divided. Wet edges of under crust, cover
with uppercrust. Press edges together; prick with
a fork. Bake in a 450 degree preheated oven 5 minutes;
reduce heat to 400 degrees and bake about 15 minutes
longer. |
| COOKING
TIP: Be a guest at your own party and prepare
these ahead and chill before baking. |
