Crawfish Pie
Source of Recipe
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List of Ingredients
4 tablespoons butter
1/2 cup onion, minced
1/4 cup scallions, minced
1/2 cup celery, minced
1/4 cup red bell pepper, minced
1/4 cup green bell pepper, minced
1 tablespoon Creole seasoning blend
1/2 teaspoon salt
2 tablespoons flour
1-1/2 pounds cooked crawfish tail meat (from 8-10 pounds live crawfish), or processed crawfish tail meat (about 3 cups)
1/2-1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
3 cloves garlic, minced
1/2 cup heavy cream or nonfat yogurt
1 egg, beaten
2 tablespoons bread crumbs
One 9-inch piecrust, buttered
Heat oven to 350�F and bake the pie crust (lined with parchment paper or foil and pie weights) for 8-10 minutes until light golden brown. Let cool, then increase oven temperature to 375�F.
Boil crawfish in unseasoned water. Save as much of the fat as possible while peeling them.
Melt butter in a large skillet. Saut� onions, scallions, celery, bell pepper, Creole seasoning and salt over medium heat. Stir occasionally until vegetables begin to wilt, about four minutes minutes. Add flour and mix well; cook 1-2 minutes to remove floury starchy taste. Remove from heat and stir in the crawfish and fat. Add garlic, return to the heat, and cook for 2 minutes. Add the hot sauce, Worcestershire and green onions and cook 2 minutes more. Stir in the cream or yogurt. Remove from heat and add the egg a little bit at a time, being careful not to scramble it, then stir in the bread crumbs.
Pour into a 9 inch piecrust and brush the edge of the dough with a little olive oil. Bake at 375 degrees for 20-25 minutes, or until the crust is lightly browned.
Recipe
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