2 (9") pie crusts
1 lg. onion
1/3 c. celery
1/3 c. bell pepper
1 lb. crawfish with fat
2 sticks butter
1/2 (4 oz.) can tomato paste
1/4 c. flour

ETOUFFEE:

1 cube chicken bouillon
1 tbsp. sugar
1/4 c. each parsley & shallots
Salt & pepper to taste
Garlic powder to taste
1/2 tsp. crab boil liquid
1 - 1 1/2 qts. water

Puree onion, celery, bell pepper in blender. Melt butter in saucepan add cooked vegetables until clear, about 20 minutes. Add salt, pepper, garlic powder, tomato paste, sugar and bouillon cube and blend until smooth. Cook about 15 minutes more and then blend in flour and water and stir until smooth. Add crawfish and cook 10 minutes longer. Add parsley and shallots.

QUICHE BATTER:

6 eggs
3/4 c. milk
3/4 c. cream

Beat with wire whip until blended.

Place ettouffe in crust about 1" deep. (Enough sauce left to serve over rice.) Top with shredded cheddar and Swiss cheeses until lightly covered, about 2 ounces each, and fill with quiche batter. Sprinkle with parsley flakes. Bake at 375 degrees for 35 to 45 minutes until firm.