"First you make a roux" ....it's one of key ingredients in a lot of Cajun cooking. If you've never made a roux before, 
check out my Cooking Tips section for the how to.
Another of the key ingredients in this recipe is the mirliton. The Mirliton, also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear is a favorite food of South Louisiana. It gives the pie a unique taste profile.
You can bake this pie in a regular pie pan with top and bottom crust (see my pie crust recipe) or you can make mini pies as appetizers, make individual little pot pies, or use the filling in puff pastry to make hand held pies and appetizer bites.
check out my Cooking Tips section for the how to. Another of the key ingredients in this recipe is the mirliton. The Mirliton, also known as the Chayote, Alligator Pear, Mango Squash and Vegetable Pear is a favorite food of South Louisiana. It gives the pie a unique taste profile.
You can bake this pie in a regular pie pan with top and bottom crust (see my pie crust recipe) or you can make mini pies as appetizers, make individual little pot pies, or use the filling in puff pastry to make hand held pies and appetizer bites.
Recipe By : Sitara
Serving Size : 8 regular pie slices Preparation Time :1:20
Categories : New Orleans/Cajun/Creole Main Dishes
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup oil
1/2 cup flour
1/2 cup fresh parsley -- chopped
1 1/2 cups green onion -- chopped
1/2 cup mushrooms - chopped
1 medium mirliton -- peeled and chopped small
1 cup fish or seafood stock
1 teaspoon minced garlic
1 pound crawfish tail meat
1/4 teaspoon cayenne or more to taste
1/2 teaspoon salt
1/4 teaspoon Tabasco sauce -- or more to taste
1. In heavy skillet heat oil and add flour and cook over medium-high to make a dark roux. Roux should be the color of milk chocolate. (see cooking tips)
2. To roux add green onion, parsley, mushrooms and mirliton. Cook till onion is tender.
3. Stir in stock and garlic. Stir well till mixture is thick.
4. Add Crawfish tail meat, salt, cayenne and Tabasco. Cook about 2 minutes.
5. Pour into pie shell. Put top on pie. Cut 4 slits for steam to escape.
Bake at 350 for approx one hour till pie is brown and bubbly.
Let cool to warm before serving.
You can make this recipe with shrimp if you cannot find crawfish tail meat. It's yummy either way.