In a skillet, saute crawfish in 1/2 stick butter for 10 mins. In
another skillet, saute green onions and parsley in 1 stick butter, then
blend in flour; gradually add half and half, stirring constantly to make
a thick sauce. Add sherry and season to taste.
Combine tails with sauce and place mixture in pre baked pie shell.
Bake at 350 for 20 mins. freezes well.
Serving
Suggestions
if you have no sherry, try changing the amounts to 5 Tbl flour and 2 Tbl white wine
Originally Submitted
8/18/2008
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