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Categories:Viewed: 38 - Published at: 7 years ago
Ingredients
- 1 lb. crawfish tails
- 1 1/2 stick butter
- 1 bunch green onions, chopped
- 1/2 c. chopped parsley
- 3 Tbsp. flour
- 1 pt. half and half cream
- 3 Tbsp. sherry
- salt and black pepper to taste
- red pepper to taste
- 1 (9-inch) pie shell, cooked
Method
- In a skillet, saute crawfish tails in 1/2 stick butter for 10 minutes.
- In another skillet, saute green onions and parsley in 1 stick butter.
- Then blend in flour and gradually add cream, stirring constantly, to make a thick sauce.
- Add sherry.
- Blend crawfish tails to cream sauce being careful not to include fat in bottom of skillet.
- Season with salt, black pepper and red pepper. Place mixture in pie shell.
- Bake at 350° for 20 minutes. Freezes well.
- Serves 4.
