Crawfish Pie Baked Bass
Ingredients
- 3 lb crawfish tails 1 large bass, filleted
- 2 sticks margarine 1 onion, chopped
- 0.5 cup flour 1 green pepper, chopped
- 1 onion, chopped 1/2 stick margarine
- 2 clove garlic, minced 2 cans tomato sauce
- 1 green pepper, chopped 1 can tomatoes
- 2 bunches shallots, chopped 2 tbs lemon juice
- parsley, chopped
- 1/
- 2 cup green onions and parsley
- celery, chopped
- 1/
- 2 tsp Tobasco sauce
- tbs tomato sauce
- 1 tsp salt salt, pepper, garlic powder to taste
- 0.5 tsp red pepper
- 0.5 tsp black pepper Sprinkle filets with lemon juice. Season well and
- 2 frozen pie shells place in double gallon zip-lock bag and put in cooler
- 1/8 tsp red pepper minced
- 2 tbs lemon juice
Instructions
- 1
overnight. Wilt onions and green pepper in
- 2
Melt margarine in Dutch oven. Add flour and brown margarine in Dutch oven. Add tomato sauce and
- 3
shallots, and tomato sauce. Stir to blend and cook minutes uncovered. Add 2 cups cold water. Season
- 4
Add 3 cups water and simmer several hours. If minutes over medium heat. Add filets and bake at
- 5
mixture thickens too much, add more water. Add 325 for 40 minutes. Sprinkle with green onions and
- 6
tails and cook 15 minutes. If mixture is too thin now, parsley and serve.
- 7
add 2 tsp cornstarch. Add parsley. Mix well and
- 8
pour into pie shell. Plop second shell over the filled
- 9
one and pinch down to make top crust. Bake at 350 TUNA SPINACH AU GRATIN
- 10
in cardboard oven for 15 minutes. Reduce heat to
- 11
300 and bake another 12-15 minutes or until crust is 2 cans tuna, drained and flaked
- 12
golden brown. 2 pkg frozen chopped spinach, cooked and drained