Crawfish Pie Baked Bass

Crawfish Pie Baked Bass

Ingredients:
3 lbs crawfish tails 1 large bass, filleted
2 sticks margarine 1 onion, chopped
1/2 cups flour 1 green pepper, chopped
1 onion, chopped 1/2 stick margarine
2 cloves garlic, minced 2 cans tomato sauce
1 green pepper, chopped 1 can tomatoes
2 bunches shallots, chopped 2 tbs lemon juice
1 bunch parsley, chopped 1/2 cups green onions and parsley
1 cup celery, chopped 1/2 tsp Tobasco sauce
3 tbs tomato sauce 1 tsp salt salt, pepper, garlic powder to taste
1/2 tsp red pepper
1/2 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

Directions:
overnight. Wilt onions and green pepper in
Melt margarine in Dutch oven. Add flour and brown margarine in Dutch oven. Add tomato sauce and
lightly. Add garlic, onions, green pepper, celery, whole tomatoes. Cook over medium heat 45
shallots, and tomato sauce. Stir to blend and cook minutes uncovered. Add 2 cups cold water. Season
covered 1 hour. Stir frequently to keep from sticking. to taste along with Tobasco sauce. Cook 25
Add 3 cups water and simmer several hours. If minutes over medium heat. Add filets and bake at
mixture thickens too much, add more water. Add 325 for 40 minutes. Sprinkle with green onions and
tails and cook 15 minutes. If mixture is too thin now, parsley and serve.
add 2 tsp cornstarch. Add parsley. Mix well and
pour into pie shell. Plop second shell over the filled
one and pinch down to make top crust. Bake at 350 TUNA SPINACH AU GRATIN
in cardboard oven for 15 minutes. Reduce heat to
300 and bake another 12-15 minutes or until crust is 2 cans tuna, drained and flaked
golden brown. 2 pkg frozen chopped spinach, cooked and drained