Drunken Crawfish Pie

• 2 each pie shell (9 inch)
• 1/2 cup butter
• 1/4 cup flour, all-purpose
• 1 cup onions chopped
• 2 teaspoon garlic finely minced
• 13 cup green bell peppers
• 2 tablespoon celery chopped
• 3 tablespoon parsley leaves minced
• 1/2 cup scallions, spring or green onions tops, sliced thin
• 1 teaspoon salt
• 3/4 teaspoon black pepper
• 1/4 cup heavy whipping cream
• 2 tablespoon brandy
• 2 pound crawfish tails

1. Melt butter over low heat in a large skillet.
2. Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form.
3. Add veggies and continue to cook, stirring until veggies are very soft.
4. Add salt, brand, pepper and cream.
5. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender.
6. Remove from heat.
7. Cool.
8. Spoon cooled filling into unbaked pastry shell.
9. Place a top crust over filled pie.
10. Moisten and seal edges.
11. Flute as desired.
12. Cut 6 slits in the top crust, then bake at 350F (180C) for 25 to 30 minutes or until crust is golden brown.
13. Cool and serve.

pie shell, butter, flour, onions, garlic, green bell peppers, celery, parsley, scallions, salt, black pepper, heavy whipping cream, brandy, crawfish tails

Taken from recipeland.com/recipe/v/drunken-crawfish-pie-34781 (may not work)