Crawfish Pie Filling

• 3 lb. crawfish tails
• 1 stick margarine
• 1/2 c. flour
• 1 onion, chopped
• 2 cloves garlic
• 1 green pepper, chopped
• 2 bunches shallots, chopped (keep tops separated)
• 1 bunch parsley, chopped
• 1 c. celery
• 3 Tbsp. tomato sauce
• salt and pepper to taste

1. Melt margarine.
2. Add flour and brown lightly.
3. Add garlic, onion, shallot bottoms, green pepper, celery and tomato sauce. Cover and fry about 1 hour.
4. Add 3 cups water and simmer for several hours.
5. Mixture should be creamy and thick when tails and fat are added.
6. Add tails and fat.
7. Cook 15 minutes, until it tails are tender.
8. If mixture thins, thicken by adding 2 tablespoons cornstarch, mixed with 1/4 cup water.
9. Add onion tops and parsley. Pour into pie shell or serve or rice.

crawfish tails, margarine, flour, onion, garlic, green pepper, bunches shallots, parsley, celery, tomato sauce, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=644151 (may not work)