50+ Friends Club Cookbook
Fish and Shellfish

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Individual Crawfish Pies

From the Kitchen of: Pepper

Source:River Road Recipes II -- A Second Helping

1/2	c	margarine
3	Tbsp	flour
1	med	onion, finely chopped
1/2		bell pepper, finely chopped
1/2	c.	finely chopped celery
2	small	pods garlic, finely chopped
2	c	canned chicken broth
2	lbs	crawfish meat with fat that clings to them
1-1/4	tsp	salt
1/4	tsp	Worcestershire sauce to taste
4		green onions, tops and bottoms, finely chopped

• Use heavy iron pot with tight fitting lid. Meltmargarine over low fire and add flour. Cook and stir overlow fire for 10 minutes or longer, but do not brown. Addonion, bell pepper, celery and garlic. Saute until soft.This takes 30 minutes or so. Add crawfish, hot chickenbroth, salt, pepper, Worcestershire sauce and green onions.Cover pot and cook over low, low fire for 30 minutes. Stiroften. Check seasonings as it will probably need more saltand pepper. Let crawfish mixture cool. Use as filling forindividual pastry-lined pie pans. Cover with top crust.Do not put too much juice. Bake in 425 degree oven for 25to 30 minutes.
• 8 individual 3-1/2-inch diameter pies or one 9-inchpie.