From the first (1984) edition of the New Orleans Jazz & Heritage Festival Cookbook by Lorraine Landry and Lee Barnes. Courtesy NOJ&HF Archive.
Crawfish Pie as prepared by John Whelan, Roxanne Enterprises, New Orleans.
1 1/2 lbs. cooked crawfish meat (8-10 lbs. live crawfish) 4 tbsp. butter
2 cups onion chopped
1 cup scallions chopped
1/2 cup celery chopped
1/2 cup bell pepper chopped
3 cloves garlic minced
1/4 cup flour unsifted
1/2 tsp. cayenne pepper ground
1 med. jalapeno pepper chopped
1/2 tsp. salt
1/4 tsp. white pepper or to taste one 9 inch pie crust -buttered
Boil crawfish in unseasoned water. Save as much of the fat as possible whih• peeling them. Melt butter in a large skillet. Sautee onions, scallions, celery, bell pepper and garlic over moderate heat. Stir frequently with a wooden spoon until vegetables become soft. About five minutes. Add flour and mix well. Remove from heal and stir in the crawfish and fat. Add salt and peppers according to taste.
Pour into a 9 inch pie crust and bake at 350° for 15 to 20 minutes.