re: Crawfish pie recipe

This is mine with notes for a large pie, small pies and phyllo dough pies.

1 lb. crawfish tails
1.5 sticks butter
1/2 cup chopped parsley
3-4 green onions, sliced
3 T flour
1 pint half and half
3 T sherry
1 9 inch pie shell cooked or Bama type mini pie shells or other shells of your choice

ETA: for the slow crowd like Otis, for example, please season to taste with whatever you want!

saute crawfish tails in 1/2 stick butter for 10 minutes. In a separate skillet, saute green onions and parsley in 1 stick butter, then blend in flour and gradually add cream, stirring constantly to make a thick sauce. Add sherry. Blend in crawfish tails to cream sauce, being careful not to include fat in the bottom of the skillet. Season with salt, black and red pepper. Place mixture in prebaked pie shell and bake at 350 for 20 minutes. Freezes well, before baking.

Serves 4 for an entree.

My changes: I don't use that much parsley and I add white onions, garlic and sometimes celery and green onions. Just whatever amount I feel like adding. Lately, I’ve just used the Guidry’s chopped veggies. I put the Bama pies on a baking sheet. Freeze quickly and then wrap them individually and tightly in foil. Then I put them in ziplock bags. I think you can make about a dozen to 16 of the Bama sized pies. You could add a top shell, if you wish, to the large pie or the small ones.

Also, I don't worry too much about the butter the crawfish were sauteed in b/c I like some of that flavor. I sometimes add some of it to the butter in which the flour is added and just don't use quite as much of the plain butter.

You can take this basic recipe and put whatever veggies you wish in it. I use some Tabasco rather than a lot of cayenne. I just like that flavor with the crawfish for the pies.

They are really good and really no fail. I've made them at least 15 times, I would guess.

**For Christmas Eve 2013, I used 3 lbs of crawfish and did a rough chop on them since I was putting them in mini phyllo dough shells.
Used 1 container of Guidry’s chopped veggies and a little extra chopped garlic. I didn’t add extra parsley. I added about 4 sliced green onions.
Sauteed all of the veggies, garlic and green onions in about a stick and half of butter. Sauteed the crawfish and green onions in about a half stick of butter.
Added about 5 T of flour to the veggie mixture. Added about ¼ cup sherry or so to that mixture and stirred or whisked it in so the alchohol flavor cooks out. Then, added the ½ and ½ slowly using about 3 cups until I got the texture I wanted. Added the entire crawfish mixture, butter included, seasoned with some white pepper and a little salt to taste. All you need is a thick enough sauce.
For the phyllo cups, I think they taste a little raw so I browned them a bit more in the oven before I loaded them. I think I did that on 325. I kept the crawfish mixture warm and just added it to the phyllo cups as we served them. Didn’t bake them together at all. This recipe made 90 cups with sauce leftover. I probably could have made about 20 more little cups.