Chef Bill Hahne's Crawfish Pie
- 1 lb Butter
- 2 c Onion, chopped
- 1 c Celery, chopped
- 1 c Bell pepper, chopped
- 2 lb Crawfish tails
- 1 pt Heavy cream
- 1/2 Stick Butter
- 1/4 c Flour
- Seasoning blend to taste
In a large pot or dutch oven, melt butter. Add trinity, cook until tender
and liquid has cooked out. Add crawfish, seasoning blend and heavy cream.
Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring
constantly to make roux. Stir until it reaches a nutty brown color. Remove
from heat and gradually add to crawfish until mixture thickens. Spoon into
pie crust and bake 5 to 10 minutes at 350 degrees.
Note: Use a favorite recipe or store bought pie c rusts. Tart sized
pastries can be used for individual servings.
Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct
26, 1997
and liquid has cooked out. Add crawfish, seasoning blend and heavy cream.
Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring
constantly to make roux. Stir until it reaches a nutty brown color. Remove
from heat and gradually add to crawfish until mixture thickens. Spoon into
pie crust and bake 5 to 10 minutes at 350 degrees.
Note: Use a favorite recipe or store bought pie c rusts. Tart sized
pastries can be used for individual servings.
Posted to MM-Recipes Digest V4 #281 by Jim Kirk
26, 1997
