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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bob Person, The Double Musky, Girdwood, AK
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