By Chef Diana Harelson
1 Package of pre-made pie shells
1 lb. chopped Crawfish tails
4 oz. butter
2 oz. all purpose flour
2 oz. small diced onion
2 oz. small diced red bell pepper
3 oz. small diced celery
½ oz. chopped garlic
1 tbl. chopped green onion
1 tbl. chopped parsley
2 oz. cut corn
3 oz. sliced mushrooms
6 oz. chicken stock
2 tsp. Lea & Perrins Worcestershire Sauce
1 tsp. Tabasco Sauce
1 tbl. fresh lemon juice
¼ tsp. cayenne pepper
¼ tsp. white pepper
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1 In 350 F preheated oven bake pie shell 15-20 minutes or until golden brown.
Remove from the oven and cool.
2 On medium heat melt butter in pan add vegetables cook approximately 5 minutes until done. Combine chopped crawfish cook until heated through for 2 minutes.
3 Sprinkle flour over contents to make a roux in the pan. Blend thoroughly and avoid the flour from sticking on the bottom of the pan.
4 Pour in the chicken stock with lemon juice and season with Lea & Perrins and Tabasco.
5 Season with white and cayenne pepper.
6 Fill the contents in to the pre baked pie shell and bake for 15 minutes.