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1 stick butter 1 cup green onions, finely chopped

5 stalks celery, finely chopped 2 ounces crawfish fat

1 can cream of shrimp soup (do not dilute) 1/2 teaspoon Tabasco

1/4 teaspoon each red, black and white pepper 1 cup water

1 pound crawfish tails 3 cups cooked rice

1 cooked pie crust Salt to taste

5 ounces grated cheddar cheese


Melt butter and saute green onions and celery for 15 minutes. Add fat and cook 5 minutes.

Add soup, black, red and white pepper and tobasco. Cook 5 minutes. Add crawfish tails,

rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if

too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese

and put in pie shell. Bake at 350 degrees for 15 minutes. Serves 4 to 6.

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