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Ingredients
  • 4 tablespoons butter
  • ½ cup onion, minced
  • ¼ cup scallions, minced
  • ½ cup celery, minced
  • ¼ cup red bell pepper, minced
  • ¼ cup green bell pepper, minced
  • 1 tablespoon Creole seasoning blend
  • ½ teaspoon salt
  • 2 tablespoons flour
  • 1-½ pounds cooked crawfish tail meat (from 8 to 10 pounds live crawfish), or processed crawfish tail meat (about 3 cups)
  • ½ to 1 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 3 cloves garlic, minced
  • ½ cup heavy cream or nonfat yogurt
  • 1 egg, beaten
  • 2 tablespoons bread crumbs
  • One 9-inch piecrust, buttered
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