Crawfish Pie

• 1 lb. crawfish tails
• 1 1/2 stick butter
• 1 bunch green onions, chopped
• 1/2 c. chopped parsley
• 3 Tbsp. flour
• 1 pt. half and half cream
• 3 Tbsp. sherry
• salt and black pepper to taste
• red pepper to taste
• 1 (9-inch) pie shell, cooked

1. In a skillet, saute crawfish tails in 1/2 stick butter for 10 minutes.
2. In another skillet, saute green onions and parsley in 1 stick butter.
3. Then blend in flour and gradually add cream, stirring constantly, to make a thick sauce.
4. Add sherry.
5. Blend crawfish tails to cream sauce being careful not to include fat in bottom of skillet.
6. Season with salt, black pepper and red pepper. Place mixture in pie shell.
7. Bake at 350u0b0 for 20 minutes. Freezes well.
8. Serves 4.

crawfish tails, butter, green onions, parsley, flour, cream, sherry, salt, red pepper, pie shell

Taken from www.cookbooks.com/Recipe-Details.aspx?id=418104 (may not work)