Saute vegetables in butter and olive oil till slightly brown. Add spices, tomato paste, cognac and sauterne; mix well. Beat together 3 eggs, cream and finely grated cheese. Reserve 8 pieces of crawfish for decoration; add rest to cream/egg mixture. Blend with vegetables and pour into pre-baked pie crust. Bake until done.
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|Serving Size: 1 Pie (1718g)|
|Recipe Makes: 1 Pie|
|Calories from Fat: 1645 (73%)|
|Amt Per Serving||% DV|
|Total Fat 182.8g||244 %|
|Saturated Fat 86.5g||433 %|
|Monounsaturated Fat 62.7g|
|Polyunsanturated Fat 15.1g|
|Cholesterol 3529.1mg||1086 %|
|Sodium 2002.1mg||69 %|
|Potassium 2327.4mg||61 %|
|Total Carbohydrate 39.2g||12 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 32.6g|
|Protein 105.4g||151 %|
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Calories per serving: 2241
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