Preheat the oven to 350 degrees.
Heat the oil in a large saucepan over medium heat. Then stir in the flour to make a small dark roux. Add the green onions, parsley, mushrooms, and mirliton, and cook until the onions and mushrooms are tender, stirring occasionally. Stir in the stock and garlic, and continue cooking and stirring until the mixture begins to thicken. Add the crawfish, salt, and hot sauce, and mix well. Pour the mixture into the pie shell and cover it. Pinch the edges to form a seal, then punch holes in the top to vent. Bake for 1 hour until the crust is golden brown.
Shrimp may be substituted in place of the crawfish tails. Justin Wilson's Louisiana Hot Sause may be substituted with ground cayenne pepper.
Note: *Mirliton is a subtropical member of the squash family, eaten as a vegetable. It's a pear shaped fruit, has a single seed and taste similar to zucchini.
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|Serving Size: 1 Serving (207g)|
|Recipe Makes: 6|
|Calories from Fat: 153 (46%)|
|Amt Per Serving||% DV|
|Total Fat 17g||23 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 80.3mg||25 %|
|Sodium 266.8mg||9 %|
|Potassium 375.6mg||10 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 27.8g|
|Protein 14.8g||21 %|
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Calories per serving: 331
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