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1995-09-27
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From: CWBJ78A@prodigy.com (Nancy Berry)
Newsgroups: rec.food.recipes
Subject: Crawfish Pie
Date: 4 Jun 1995 07:40:54 -0600
Organization: Prodigy Services Company 1-800-PRODIGY
Message-ID: <3qkub8$2m72@usenetp1.news.prodigy.com>
* Exported from MasterCook II *
Crawfish Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Seafood
Crawfish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Franz-TVBX98A
1 1/2 pounds Cooked crawfish meat
(8-10 lbs. live crawfish)
4 tablespoons Butter
2 cups Onion -- chopped
1 cup Scallions -- chopped
1/2 cup Celery -- chopped
1/2 cup Bell pepper -- chopped
3 Cloves garlic -- minced
1/4 cup Unsifted flour
1/2 teaspoon Ground Cayenne pepper
1 medium Jalepeno pepper -- chopped
1/2 teaspoon Salt
1/4 teaspoon White pepper or to taste
1 9-inch piecrust -- buttered
Boil crawfish in unseasoned water. Save as much of the fat as possible
while peeling them. Melt butter in a large skillet. Sautee onions,
scallions, celery, bell pepper and garlic over moderate heat. Stir
frequently with a wooden spoon until vegetables become soft. About five
minutes. Add flour and mix well. Remove from heat and stir in the
crawfish and fat. Add salt and peppers according to taste. Pour into a 9-
inch piecrust and bake at 350 degrees for 15 to 20 minutes. (wrv)
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