Tuesday, April 1, 2014

Crawfish Pie



Crawfish pie is not the simplest pie to make, but it sure is delicious. I have simplified the meal by buying the pie shell instead of making one. This meal freezes well, so you can make one or more ahead of time and serve when your pallet is feeling adventurous. Trust me on this  one, it is the very best crawfish pie you've ever had!!

Dry Ingredients:
1 tsp. salt
½ tsp. for ea. dry thyme, basil, cayenne pepper, black pepper, and Cajun blend spice
¼ tsp. for ea. garlic powder, onion, and corn starch
Combine all ingredients and set aside.
2 deep dish pie shells – defrosted
No need to bake beforehand.
Roux
¼ cup butter
¾ cup flour
Whisk over stove till color is golden.
Filling
½ cup for ea. chopped onions, chopped green bell pepper, scallion stems,
¼ cup for ea. chopped celery
2 cloves garlic minced.
Combine with roux over stove till vegetables are well coated and a bit limp.
Heat heavy cream in a pot till simmering and then add roux with veg. Add crawfish and 2 tblspns. Butter.
Pour into pie shell, cover with second pie shell and crimp ends. Aerate both bottom and top with fork.
Bake in preheated 350 oven for 45 minutes till top is golden brown.


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