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Crawfish Pie

1 1/2 pounds cooked crawfish meat (8-10 lbs. live crawfish)
4 tablespoons butter
2 cups onion, chopped
1 cup scallions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
3 cloves garlic, minced
1/4 cup unsifted flour
1/2 teaspoon ground cayenne pepper
1 medium jalepeno pepper, chopped
1/2 teaspoon salt
1/4 teaspoon white pepper or to taste
1 9-inch piecrust, buttered

Boil crawfish in unseasoned water. Save as much of the fat as
possible while peeling them. Melt butter in a large skillet. Sautee
onions, scallions, celery, bell pepper and garlic over moderate
heat. Stir frequently with a wooden spoon until vegetables become
soft. About five minutes. Add flour and mix well. Remove from heat
and stir in the crawfish and fat. Add salt and peppers according
to taste. Pour into a 9- inch piecrust and bake at 350 degrees for
15 to 20 minutes. (wrv)

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