Seafood: Crawfish Pie

posted by Dodger 01-11-101 7:40 AM

Crawfish Pie
The Frank Davis Seafood Notebook

1 frozen unbaked double pie shell
2 lbs. crawfish tails with fat
1 stick butter
2 medium white onions, finely chopped
1/4 cup finely chopped shallots
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
3 cloves of garlic, finely chopped
3 tbsp. shredded carrots
1/4 cup parsley
2 tbsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1 tsp. salt
2 hard boiled eggs chopped
2 tbsp heavy whipping cream
1 egg yolk beaten

Start by thawing the pie crust until it becomes pliable and easy to work with. Put in refrigerator until the filling is ready to go.

Separate the crawfish into two equal piles. Leave one whole and finely chop the other half in a food processor with the fat.

In a large skillet, 12” size works best, melt the butter over medium heat. Sauté the onions, shallots, celery, bell pepper, garlic, and carrots, and continue to cook them until they just turn tender. Do not over cook these ingredients about 4 minutes should do the trick. When the veggies are wilted remove the skillet from the fire and begin adding the remaining ingredients as follows, stirring all the while: put in the parsley, paprika, both peppers, then the salt, then the chopped egg and the heavy cream.

Preheat oven to 375 and get ready to make your pie. Pour this mixture into a large bowl with the whole and chopped crawfish. Mix with a fork well. Now your ready for your pie crust. Take one of the pie crusts and start spooning mixture into it pushing it down as you go. You want a rounded top and when you finished put the other crust on top and crimp the edges and make a 1” slit in each quarter of the top crust. Finally reduce the oven temp to 350, liberally brush the top crust with the egg yolk and bake for about 40 minutes. This dish should be served piping hot with a lot of friends

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