1 T Butter

2 T Olive oil

1 Carrot, diced

3 Green onions, diced

1 Onion, diced

2 lg Garlic cloves, minced

Parsley, minced (2 big -sprigs) 1/2 t Thyme, crushed

1 Bay leaf, crushed

1 T Dill, dried

1/8 t Cayenne

2 T Tomato paste

2 T Cognac

1/2 c Sauterne

3 lg Eggs

1 c Cream

4 oz Swiss cheese, grated

1 lb Crawfish chunks

1 Pie crust (pre-baked), 10"

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.