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1 lb Butter
2 c Onion, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
2 lb Crawfish tails
1 pt Heavy cream
1/2 ea Stick Butter
1/4 c Flour
Seasoning blend to taste
In a large pot or dutch oven, melt butter. Add trinity, cook until tender and liquid has cooked out. Add crawfish, seasoning blend and heavy cream. Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup flour, stirring constantly to make roux. Stir until it reaches a nutty brown color. Remove from heat and gradually add to crawfish until mixture thickens. Spoon into pie crust and bake 5 to 10 minutes at 350 degrees.
Note: Use a favorite recipe or store bought pie c rusts. Tart sized pastries can be used for individual servings.
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