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Salt and red pepper to taste 1 clove garlic, mashed

Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water

Pinch nutmeg 1 tablespoon green onion

4 tablespoons cornstarch 1 tablespoons parsley

Pie dough enough for 4 individual pies (or 2 large)

1 - 1/2 cups crawfish tails; crawfish fat and water to make 2 cups

3 tablespoons cooking oil 1 medium onion, chopped fine

2 tablespoons butter 1/4 cup chopped celery


Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked

mixture.To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and

when it boils, slowly add cornstarch and water stirring until sauce thickens, season with

nutmeg, thyme, red pepper and salt to taste; set aside.

To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to

3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined

pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges

together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to

400 degrees and bake about 15 minutes longer.

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