- 1 cup crawfish tails
- 1/2 cup crawfish fat
- 1 medium onion, finely chopped
- 1/2 bell pepper, finely chopped
- 2 tbsp onion tops
- 2 tbsp. parsley, chopped
- 2 tbsp cooking oil
- 2 tsp. flour
- 1 ready-made flour pie shell
- salt and pepper to taste
Make a dark roux by browning flour in cooking oil in a skillet. Remember to stir constantly or roux will stick and burn.
Add onion and bell pepper and saute until tender.
Add remaining ingredients and cook for 10 minutes.
Transfer into pie crust and cook covered for 15 to 20 minutes.
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