CRAWFISH PIE


Ingredients:

2 cups water
1 bay leaf
1 teaspoon liquid crab boil
2 cups Louisiana Crawfish tails
1/2 cup (1 stick) butter
2 tablespoons flour
1 large onion
1 bell pepper
1/4 cup minced celery
1/4 cup minced parsley
salt and red pepper
pastry shells

Chef: Alex Guillory

Boil water with bay leaf and crab boil. Add crawfish to boiling water; cook 2 to 3 minutes. Remove from fire and drain, reserving water. Chop crawfish very fine, or put in blender or food processor. Melt butter; add flour. Brown flour until golden brown; add onion, bell pepper, celery and half the reserved water. Cook until soft. Add the crawfish and parsley. Season to taste and add enough of the reserved water to make proper consistency. Put mixture into pastry lined pans and bake for approximately 30 minutes, or until crust is browned at 350 degrees F. May be made into pastry size pies, or one 9-inch pie.