Crawfish pie

 

 

Makes one 10” pie 

or 2 dozen tartlets 

 

 

 

 
Ingredients 
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped green bell pepper
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, minced
  • 1 tablespoon Creole Seasoning
  • 2 tablespoons all-purpose flour
  • 1 1/2 pounds crawfish tails, peeled
  • 2 teaspoons
  • Worcestershire sauce
  • 1 1/2 teaspoons Tabasco sauce
  • 1/4 cup heavy cream
  • 1 sheet frozen puff pastry thawed
Directions

 

In a 12-inch saute pan, heat the vegetable oil and butter together. Add the onion, green pepper, celery, garlic, and Creole seasoning, and saute for 3 to 4 minutes. Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes.

Add the crawfish, Worcestershire, Tabasco, and heavy cream, and bring the mixture to a boil. Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.

Roll puff pastry a little thinner than it comes from the package. Cut out to fit the pan you’re using. This recipe will fill a 10 inch pie pan or two dozen small tartlets. 

Bake at 375 degrees until the crust is golden brown, 30 minutes for a full pie, 20 or so for tartlets. Cool for several minutes before serving or everyone will burn their mouths.

Notes

Any pie crust can be substituted for the puff pastry. Shrimp can be substituted for the crawfish, but it won’t taste nearly as good.