INGREDIENTS

1 stick butter
1 cup green onions, finely chopped
5 stalks celery, finely chopped
2 ounces crawfish fat
1 can cream of shrimp soup (do not dilute)
1/2 teaspoon Tabasco
1/4 teaspoon each red, black and white pepper
1 cup water
1 pound crawfish tails
3 cups cooked rice
1 cooked pie crust Salt to taste
5 ounces grated cheddar cheese

INSTRUCTIONS

Melt butter and saute green onions and celery for 15 minutes. Add fat and cook 5 minutes. Add soup, black, red and white pepper and tobasco. Cook 5 minutes. Add crawfish tails, rice and water. Stir, making sure mixture is not too dry or too runny. Add a little water if too dry. It must be thick enough to stand as a slice of pie. Add salt to taste. Stir in cheese and put in pie shell. Bake at 350 degrees for 15 minutes. Serves 4 to 6.

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