Pasta,
Seafood, Eggs and Grains:
Individual
Crawfish Pies
from
River
Road Recipes II...
A
Second Helping
INGREDIENTS:
1/2
cup margarine
3
Tablespoons flour
1
medium onion, finely chopped
1/2
bell pepper, finely chopped
1/2
cup finely chopped celery
2
small pods garlic, finely chopped
1
cup canned chicken broth
2
pounds crawfish meat with fat that clings to them
1-1/4
teaspoons salt
1/4
teaspoon red pepper
Worcestershire sauce to taste
4
green onions, tops and bottoms, finely chopped
Flaky pie crust
TO
PREPARE:
Use heavy iron pot with tight fitting lid. Melt margarine over low
fire and add flour. Cook and stir over low fire for 10 minutes or
longer, but do not brown. Add onion, bell pepper, celery and garlic.
Sauté until soft. This takes 30 minutes or so. Add crawfish,
hot chicken broth, salt, pepper, Worcestershire sauce and green onions.
Cover pot and cook over low, low fire for 30 minutes. Stir often.
Check seasonings as it will probably need more salt and pepper. Let
crawfish mixture cool. Use as filling for individual pastry-lined
pie pans. Cover with top crust. Do not put too much juice.
Bake in 425 degree oven for 25 to 30 minutes.
YIELDS:
8 individual 3-1/2-inch diameter pies or one 9-inch pie
Copyright 1994 The Junior
League of Baton Rouge, Inc. All rights reserved.
Visit The
Junior League of Baton Rouge web site (http://www.juniorleaguebr.com)
to purchase copies of River Road Recipes II
and other fine cookbooks, or call (225) 924-0298.
The Junior League of Baton
Rouge, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. All proceeds from League
fundraising efforts, including from the sale of River
Road Recipes II, are returned to the community.
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