-Waldine Van Geffen VGHC42A 2 9″ Pie crusts
1/2 cup Butter
1/4 cup Flour
1 cup Onion — chopped
2 teaspoon Garlic — finely minced
13 cup Green pepper — chopped
2 tablespoon Celery — chopped
3 tablespoon Parsley — minced
1/2 cup Green onion tops — slice thin
1 teaspoon Salt
3/4 teaspoon Black pepper
1/4 cup Heavy cream
2 tablespoon Brandy
2 pound Crawfish
Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form. Add veggies and continue to cook, stirring until veggies are very soft. Add salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender. Remove from heat. Cool. Spoon cooled filling into unbaked pastry shell. Place a top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust, then bake at 350~ for 25-30 minutes or until crust is golden brown. Cool and serve. (wrv)