Recipes
 | |  | |  | |  | |  | |  | |  |
Crawfish pie
Ingredients:
- 1 lb fresh or frozen cooked shelled crawfish tails
- 1/4 cup butter
- 1 cup finely chopped onions
- 1/2 cup chopped green pepper
- 1/2 cup finely chopped celery
- 1/2 cup chopped green onion tails
- 2 T finely chopped parsley
- 2 T cornstarch
- 2 T cold water
- 1/3 cup all-purpose flour
- 2 cups chicken broth or stock
- 4 oz tomato sauce (paste is better but use less)
- 1/4 tsp salt (omit if you use Creole or Cajun
seasoning) - 1/4 ground red pepper
- 3/4 ground black pepper
- milk
- Cajun or Creole seasoning to taste (optional)
- Pastry dough (you can buy premixed pie dough or
use this recipe)
- 3 cups all-purpose flour
- 1/4 tsp salt
- 1 cup Crisco butter flavored shortening
- 8 to 10 T water
- Pastry dough: In a large mixing bowl, mix
flour and salt. Cut in shortening. Mixture will
look gritty or grainy. Add one tablespoon of
water at a time. Cut in half and shape into 2
balls. Set aside.
In a 3 or 4 qt sauce pan, melt butter. Add onions, celery, green pepper, green onions, garlic and parsley.
Cook for about 10 minutes, stirring to keep from burning.
Stir in flour, blend well. Stir in chicken broth or stock, tomato sauce or paste, salt, red and black pepper.
Bring to boil. Reduce heat, cover, simmer for 20 to 25 minutes.
Mix cornstarch and cold water to mixture. Add crawfish. Cook and stir for another 2 or 3 minutes. Remove
from heat. Set aside.
Prepare pastry dishes. Grease well. Roll out one pastry ball about 1/8 thick. It should be about 2 to 3 inches
larger than an individual pastry dish. Place the bowl on the rolled out dough and cut around the dish with a
knife. Repeat for the second dish. Roll out the remaining dough. Cut to fit each dish (this will be the top).
Place both shells in the pasty dishes. Smooth to fit. Fill each pastry dish with crawfish mixture. Place pastry
top and seal edges. You can be as decorative with the edges as you wish, but use milk to moisten the area
to seal. Brush crust tops with milk. Bake at 425 for 20 to 25 minutes. Crust should be golden brown.
Makes 4 servings
Cook for about 10 minutes, stirring to keep from burning.
Stir in flour, blend well. Stir in chicken broth or stock, tomato sauce or paste, salt, red and black pepper.
Bring to boil. Reduce heat, cover, simmer for 20 to 25 minutes.
Mix cornstarch and cold water to mixture. Add crawfish. Cook and stir for another 2 or 3 minutes. Remove
from heat. Set aside.
Prepare pastry dishes. Grease well. Roll out one pastry ball about 1/8 thick. It should be about 2 to 3 inches
larger than an individual pastry dish. Place the bowl on the rolled out dough and cut around the dish with a
knife. Repeat for the second dish. Roll out the remaining dough. Cut to fit each dish (this will be the top).
Place both shells in the pasty dishes. Smooth to fit. Fill each pastry dish with crawfish mixture. Place pastry
top and seal edges. You can be as decorative with the edges as you wish, but use milk to moisten the area
to seal. Brush crust tops with milk. Bake at 425 for 20 to 25 minutes. Crust should be golden brown.
Makes 4 servings
Nobody loves crawfish
pie more than I do. OT's
downtown Birmingham,
Alabama makes a great
one! Try it if you happen
to visit us. Or better yet,
make this one!
pie more than I do. OT's
downtown Birmingham,
Alabama makes a great
one! Try it if you happen
to visit us. Or better yet,
make this one!
Can't
find what
you need
in the
kitchen?
Shop our
affiliates!
find what
you need
in the
kitchen?
Shop our
affiliates!
