3 lb Crawfish tails
2 Sticks margarine
1/2 c Flour
1 Onion, chopped
2 Cloves garlic
1 Green pepper, chopped
2 bn Shallots, chopped (keep
-tops separate)
1 bn Parsley
1 c Celery
3 tb Tomato sauce
Salt to taste
Cayenne to taste
Black pepper to taste
1 Recipe flaky French pastry
Melt margarine. Add flour and brown lightly. Add garlic, onions,
shallots (bottoms), green pepper, celery, and tomato sauce. Cover and
fry about 1 hour. Stir frequently to keep from sticking. Add 3 cups
water and simmer for several hours. If mixture thicken too much, add
more water. Mixture should be creamy and thick when tails and fat are
added. Cook 15 minutes or until tails are tender. If mixture thins
after above step, thicken by adding 2 Tbsp. cornstarch mixed with
water to a creamy consistency. Add onion tops and parsley. The
mixture is now ready for pie shell. It may also be served over
steaming rice for Etouffee.
Prepare pie shell using Flaky French pastry recipe. Pour filling over
bottom crust. Cover with another layer of dough. Cut slits in top.
Bake at 350 degrees for about 15 minutes. Reduce heat to 300 degrees
and bake for another 12 to 15 minutes or until golden brown. Serves 6.
Yields
6 servings