From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Use heavy iron pot with tight fitting lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion, bell pepper, celery and garlic. Saute until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasonings as it will probably need more salt and pepper. Let crawfish mixture cool. Use as filling for individual pastry-lined pie pans. Cover with top crust. Do not put too much juice. Bake in 425 degree oven for 25 to 30 minutes.
YIELDS: 8 individual 3-1/2-inch diameter pies or one 9-inch pie.
- 1/2 cup margarine
- 3 Tablespoons flour
- 1 medium onion, finely chopped
- 1/2 bell pepper, finely chopped
- 1/2 cup finely chopped celery
- 2 small pods garlic, finely chopped
- 1 cup canned chicken broth
- 2 pounds crawfish meat with fat that clings to them
- 1-1/4 teaspoons salt
- 1/4 teaspoon red pepper
- Worcestershire sauce to taste
- 4 green onions, tops and bottoms, finely chopped
- Flaky pie crust
TO PREPARE:
Use heavy iron pot with tight fitting lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion, bell pepper, celery and garlic. Saute until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasonings as it will probably need more salt and pepper. Let crawfish mixture cool. Use as filling for individual pastry-lined pie pans. Cover with top crust. Do not put too much juice. Bake in 425 degree oven for 25 to 30 minutes.
YIELDS: 8 individual 3-1/2-inch diameter pies or one 9-inch pie.
