Title: Chef bill hahne's crawfish pie
 Categories: Cajun
      Yield: 4 Servings
 
      1 lb Butter
      2 c  Onion, chopped
      1 c  Celery, chopped
      1 c  Bell pepper, chopped
      2 lb Crawfish tails
      1 pt Heavy cream
    1/2    Stick Butter
    1/4 c  Flour
           Seasoning blend to taste
 
  In a large pot or dutch oven, melt butter. Add trinity, cook until
  tender and liquid has cooked out. Add crawfish, seasoning blend and
  heavy cream. Reduce. In a skillet, melt 1/2 stick butter. Add 1/4 cup
  flour, stirring constantly to make roux. Stir until it reaches a
  nutty brown color. Remove from heat and gradually add to crawfish
  until mixture thickens. Spoon into pie crust and bake 5 to 10 minutes
  at 350 degrees.
  
  Note: Use a favorite recipe or store bought pie c rusts. Tart sized
  pastries can be used for individual servings.