Ingredients Jump to Instructions ↓

  1. 1/2 cup margarine

  2. 3 Tablespoons flour

  3. 1 medium onion, finely chopped

  4. 1/2 finely chopped bell pepper

  5. 1/2 cup finely chopped celery

  6. 2 small pods garlic, finely chopped

  7. 1 cup canned Swanson chicken broth

  8. 2 pounds crawfish meat with fat that clings to them Can use crab meat instead of crayfish

  9. 1-1/4 teaspoons salt

  10. 1/4 teaspoon red pepper to taste use Worchestershire Sauce

  11. 4 green onions, tops and bottoms, finely chopped Flakey pie crust

Instructions Jump to Ingredients ↑

  1. TO PREPARE: Use heavy iron pot with tight fitting lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion, bell pepper, celery and garlic. Saute until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, Worcestershire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasonings as it will probably need more salt and pepper. Let crawfish mixture cool. Use as filling for individual pastry-lined pie pans. Cover with top crust. Do not put too much juice. Bake in 425 degree oven for 25 to 30 minutes.


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