Crawfish Pie
Recipe | 1 lb. | peeled crawfish tails |
History | 2 | stalks of celery, chopped |
Profile | 2 | onions, chopped |
Flags | 1 | bell pepper, chopped |
Symbols | 2 | cloves of fresh garlic, crushed |
Festivals | 1/4 c. | parsley, finely chopped |
Kaplan | 1 Tbsp. | cornstarch |
Home | 1 | stick of margarine |
General | 2 Tbsp. | tomato sauce |
1/4 c. | green onion tops, finely chopped | |
1 | pie shell | |
pastry crust | ||
1 1/3 c. | water | |
2 | medium eggs, beaten |
In a skillet, sauté all the vegetables in the margarine until they become tender. In a bowl, mixture tomato sauce and the cornstarch together. Add the mixture to the vegetables. Stir. Add water and stir. Remove from the heat and add the eggs and crawfish tails. Put in some parsley and onion tops. Salt and pepper. Pour the mixture into the pie shell and cover the top with pastry crust. Cook it in the oven at 350° for 40-45 minutes.