1 T Butter
2 T Olive oil
1 Carrot, diced
3 Green onions, diced
1 Onion, diced
2 lg Garlic cloves, minced
Parsley, minced (2 big -sprigs) 1/2 t Thyme, crushed
1 Bay leaf, crushed
1 T Dill, dried
1/8 t Cayenne
2 T Tomato paste
2 T Cognac
1/2 c Sauterne
3 lg Eggs
1 c Cream
4 oz Swiss cheese, grated
1 lb Crawfish chunks
1 Pie crust (pre-baked), 10″
Saute vegetables in butter and olive oil till slightly brown. Add spices, tomato paste, cognac and sauterne; mix well. Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture. Blend with vegetables and pour into pre-baked pie crust. Bake until done.