Feb 012011

I had a few people suggest recipes that they would like to see posted. I wanted to do them in the order they were suggested. However, I guess it would be logical to followup my Jambalaya recipe with a recipe for Crawfish Pie. Any guesses on what the next one will be. Larry, Edna and Genie, I will get to your’s next week. Crawfish season is just starting to begin. Although they have not made it up to Arkansas yet, I have seen posts and pictures on Facebook of Boiled Crawfish.  Crawfish Pie is one of the more well known dishes to used cooked crawfish.  Mentioned in the song Jambalaya(on the Bayou) by Hank Williams, it is a very easy dish to make.  The hardest part is not eating all of the boiled crawfish and saving some for the pie.

Crawfish Pie
1 9” Prepared Deep-dish Pie Crust
¼ Cup Butter
1 Cup Chopped Onion
½ Cup Chopped Green Bell Pepper
½ Cup Chopped Celery
1 Teaspoon Creole Seasoning
¼ Teaspoon Ground Black Pepper
¼ Teaspoon Cayenne Pepper
1/8 Teaspoon White Pepper
1 Cup Diced Tomatoes
1 Pound Peeled Crawfish Tails
2 Tablespoons Flour
1 Cup Seafood or Chicken Stock or Broth
Place the pie crust into a deep-dish pie plate. Melt butter in a large skillet over medium heat, and cook the onions, bell pepper, celery, and dry seasonings, stirring occasionally, until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce the heat to medium-low, and cook for 3 minutes to marry the flavors, stirring occasionally. Whisk flour and stock together in a bowl until the mixture is smooth, and pour the mixture into the crawfish mixture. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening. While filling is cooling, preheat oven t0 400 degrees. Pour the filling into the pie crust, and bake until the crust is golden brown and the filling is hot, 30 to 40 minutes. Cool for 10 minutes before serving.