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3 lbs crawfish tails
2 sticks margarine
1/2 cups flour
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 bunches shallots, chopped
1 bunch parsley, chopped
1 cup celery, chopped
3 tbs tomato sauce
1 tsp salt
1/2 tsp red pepper
1/2 tsp black pepper
2 frozen pie shells
Melt margarine in Dutch oven. Add flour and brown lightly. Add garlic, onions, green pepper,
celery, shallots, and tomato sauce. Stir to blend and cook covered 1 hour. Stir frequently to keep from sticking. Add
3 cups water and simmer several hours. If mixture thickens too much, add more
water. Add tails and cook 15 minutes. If
mixture is too thin now, add 2 tsp cornstarch. Add parsley. Mix well and pour into pie shell. Plop second shell over the
filled one and pinch down to make top crust. Bake at 350 in cardboard oven for
15 minutes. Reduce heat to 300 and bake another 12-15 minutes or until crust
is golden brown.
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