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Crawfish Pie
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Submitted by:
Jimmy |
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This is such a great dish from Louisianna that I really enjoy |
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INGREDIENTS:
- 2 whole , Pie Dough(enough for 2 large pies)
- 1 1/2 cup(s) , Crawfish Tails Plus 1/2 Cup of Water
- 3 tablespoon(s) , Vegetable Oil
- 1 medium , Onion Chopped Fine
- 2 tablespoon(s) , Butter
- 1/4 cup(s) , Celery Chopped
- 0 to taste , Salt and red pepper
- 1 large , Garlic Clove Mashed
- 1 pinch , Thyme
- 1/3 cup(s) , Tomato Sauce Mixed with 1/3 Cup of Water
- 1 large , Green Onion Minced
- 4 tablespoon(s) , Cornstarch
- 1 tablespoon(s) , Parsley
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| Instructions: |
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked mixture.
To the mixture, add tomato sauce, water, cook over medium heat and when it boils, slowly add cornstarch and water stirring until sauce thickens, season with nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to 3 minutes.
Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to 400 degrees and bake about 15 minutes longer. |
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