-Waldine Van Geffen VGHC42A 2 9" Pie crusts 1/2 cup Butter 1/4 cup Flour 1 cup Onion
chopped 2 teaspoon Garlic :
finely minced 13 cup Green pepper
chopped 2 tablespoon Celery :
chopped 3 tablespoon Parsley
minced 1/2 cup Green onion tops :
slice thin 1 teaspoon Salt 3/4 teaspoon Black pepper 1/4 cup Heavy cream 2 tablespoon Brandy 2 pound Crawfish Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form. Add veggies and continue to cook, stirring until veggies are very soft. Add salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender. Remove from heat. Cool. Spoon cooled filling into unbaked pastry shell. Place a top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust, then bake at 350~ for 25-30 minutes or until crust is golden brown. Cool and serve. (wrv)
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Houston has some of the BEST Vietnamese food in the country and some of the freshest crawfish. In this video, I try out some fantastic Vietnamese seafood restaurants.
Restaurants I went to: Henderson & Kane Address: 715 Henderson St, Houston, TX 77007, United States La Crawfish Address: 1005 Blalock Rd, Houston, TX 77055, United States Drunken Lobster Address: 10804 Bellaire Blvd H, Houston, TX 77072, United States
My Fried Rice Recipe:
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