Dis is a delightful dish. It is so easy to fix,
I garontee!
| ¼ cup vegetable oil | 1 cup Fish Stock or water |
| ½ cup all-purpose flour | 1 teaspoon minced garlic |
| ½ cup chopped green onions | 1 pound crawfish tails, peeled and deveined (Crawfish can be substituted with shrimp) |
| ¼ cup chopped fresh parsley | Salt to taste |
| ½ cup chopped mushrooms | Louisiana hot sauce or ground cayenne pepper to taste |
| 1 cup peeled and chopped mirliton (chayote) | One 9-inch pie shell and top, unbaked |
Preheat the oven to 350 degrees. Heat the oil in a large
saucepan over medium heat. Then stir in the flour to make a small dark
roux. Add the green onions, parsley, mushrooms, and mieliton, and cook
until the onions and mushrooms are tender, stirring occasionally. Stir
in the stock and garlic, and continue cooking and stirring until the mixture
begins to thicken. Add the crawfish, salt, and hot sauce, and mix well.
Pour the mixture into the pie shell and cover it. Pinch the edges to form
a seal, then punch holes in the top to vent. Bake for 1 hour until the
crust is golden brown.