Name: Crawfish Pie
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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; 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; 3/4 cup green onion chopped; 1 teaspoon garlic, minced; 1/4 cup butter; 1 pound crawfish tails; 1 prebaked 8-inch pie crust

Directions

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.