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Crawfish Pie Filling Recipe

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This recipe for Crawfish Pie Filling is from Cooking For CoCo, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs crawfish tails
2 sticks butter
1/2 c flour
1 onion, chopped
2 garlic cloves, minced
1 green bell pepper, chopped
2 bundles scallions, chopped (white and green separated)
1/2 c parsley, chopped
1 c celery, chopped
3 T tomato sauce
3 c chicken broth
Salt, pepper, cayenne to taste
Directions:
Directions:
In a large stockpot, melt the butter. Add flour and brown lightly. Add garlic, onions, scallion whites, bell pepper, celery, and tomato sauce. Cover and simmer about 1-hour stirring frequently to prevent sticking. Add 3 c chicken broth. Simmer 30 minutes to an hour. If mixture thickens too much, add more broth. Add crawfish tails and cook for 15 minutes or until tails are tender. If the sauce is too thick, mix in 2 T cornstarch mixed with water to thicken. Check seasonings and add salt, pepper, and cayenne to taste. Add in the onion tops and parsley. The mixture is now ready for a pie shell. it may also be served over hot rice. You could also add cooked shrimp and crab if wanted. Pour mixture into a pie crust. Place another pie crust on top and seal edges. Cut slits on top. Bake at 350F for 15 minutes or until golden brown.

 

 

 

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