Roux:
1/4 cup butter
1/4 cup flour
1/3 cup minced onion
1/2 cup minced bell pepper
1/4 minced celery
1 cup heavy cream
Spice Mixture
1 1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon thyme leaves
1/8 teaspoon basil leaves
Pie Filling:
3/4 cup green onion chopped
1 teaspoon garlic, minced
1/4 cup butter
1 pound crawfish tails
1 prebaked 8-inch pie crust
Make a brown roux with butter and flour, mix in the minced vegetables. Cool. Add cream to thin, if needed.
For the filling; In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick). Pour the hot crawfish mixture into the baked pie crust and serve. Make sure the crust is thick and be sure it's done.
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