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Servings: 1

Ingredients

Directions

  1. Saute/fry vegetables in butter and extra virgin olive oil until slightly brown. Add in spices, tomato paste, cognac and sauterne; mix well.
  2. Beat together 3 Large eggs, cream and finely grated cheese. Reserve 8 pcs of crawfish for decoration; add in rest to cream/egg mix. Blend with vegetables and pour into pre-baked pie crust. Bake till done.
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