Make a brown roux with butter and flour, mix in the minced vegetables to cool, add cream to thin, if needed.
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 pie crust and serve hot.
Mix ingredients in a bowl and store in an air tight container.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bob Person