much ado about crawfish

So, say you happen to come by 1lb of yummy crawfish tail meat...what tasty treats can you concoct?

Creole Crawfish Pie
1lb crawfish tail meat, cleaned and drained
1/2 package of light Phili cream cheese
2 shallots, diced
1/2 green or red bell pepper, diced
2 stalks of celery, diced
5 diced mushrooms
2T. cajun seasoning
2T. lightly salted butter
2T. flour
2 cloves crushed garlic

Crust: do not hesitate to use a store bought pie crust if you are pressed for time, but if not:
2 cups flour
1tsp salt
1/2 cup shortening
2T. butter
1tsp crushed red pepper
1tsp thyme
5-6T. ice water

Crust: in a food processor mix the salt and flour and add shortening until looks like crumbles.  Add butter and beat a lil more.  Add red pepper and thyme.  Add water a little sprinkle at a time until you can make a nice ball out of it.  Split into two balls and roll out into big thin circles.  Place one round in a pie pan and bake at 400 for about 10 minutes to partially cook it. Cool.

The filling.  In a saute pan add garlic and butter on medium.  After about a minute, add flour to make your roux.  Thin the roux with about 1/4-1/2 cup of chicken broth or clam juice until it coats your spoon.  Add celery, shallot, mushrooms and green pepper and simmer for 10 minutes.  Add crawfish. Cool.  Fold in the cream cheese and add spices.  Add to the pie crust.

Next: either:
1. add second pie crust to the top and bake at 350 for 30 minutes (more traditional)
2. grate swiss cheese over the top and bake at 350 for 30 minutes

This goes well with a 3 bean salad or just plain arugula sprinkled with a vinagrette, salt and pepper