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  • on July 07, 2012

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    I used shrimp instead of crawfish tails. I added some garlic cloves pressed through a garlic press. I also added a little Chardonnay to deglaze the vegetables after cooking them. The crust I made was from a cook book (French Classics Made Easy. I added garlic powder, onion powder, & powdered thyme to the crust dough before baking it. Though I didn't like the way the pie crust looked after I rolled/crimped it..."rustic" would be a nice way of describing it, after taking the first bite, I thought I was in a bistro somewhere in The French Quarter! Can't wait to make it again!

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