Use heavy iron pot with tight lid. Melt margarine over low fire and add flour. Cook and stir over low fire for 10 minutes or longer, but do not brown. Add onion,, bell peppers, celery and garlic. Saute' until soft. This takes 30 minutes or so. Add crawfish, hot chicken broth, salt, pepper, worsteshire sauce and green onions. Cover pot and cook over low, low fire for 30 minutes. Stir often. Check seasoning as it will probably need more salt and pepper. Let crawfish mixture cool. Use as a filling for individual pastry-lined pans. Cover with top crust. Do not put too much juice. Bake 425 degrees in oven for 25-30 minutes. Makes 8 individual (3 1/2 inch pies or 1-9 inch pie).
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