Title: Chef Bill Hahne's Crawfish Pie
Categories: Cajun
Yield: 4 Servings

1 lb Butter
2 c Onion, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
2 lb Crawfish tails
1 pt Heavy cream
1/2 Stick Butter
1/4 c Flour
Seasoning blend to taste

In a large pot or dutch oven, melt butter. Add trinity, cook until tender
and liquid has cooked out. Add crawfish, seasoning blend and heavy cream.
Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring
constantly to make roux. Stir until it reaches a nutty brown color. Remove
from heat and gradually add to crawfish until mixture thickens. Spoon into
pie crust and bake 5 to 10 minutes at 350 degrees.

Note: Use a favorite recipe or store bought pie c rusts. Tart sized
pastries can be used for individual servings.
Posted to MM-Recipes Digest V4 #281 by Jim Kirk on Oct
26, 1997