Crawfish Pie

5 Tablespoons butter

3 large cloves garlic, minced

1 ¼ cup chopped sweet onion

1 cup chopped wild mushrooms

½ cup chopped green pepper

½ cup chopped celery

1 teaspoon sea salt

½ teaspoon cayenne pepper

Freshly cracked black pepper, to taste

1 cup peeled, seeded and chopped tomatoes

1 teaspoon mushroom dust

1 pound crawfish tails

Crawfish Butter

3 Tablespoons chopped parsley

2 ½ Tablespoons flour

1 cup water

Pie crust for 2-crust pie

Pie Crust:

3 ¼ cups unbleached, white flour

1 teaspoon salt

1 cup cold vegetable shortening

½ cup cold unsalted butter

4 Tablespoons ice water

Preheat your oven to 400º. If you are using live crawfish, bring a large pot of water to a boil, drop the crawfish into the boiling water. Allow the water to come to a boil again and turn off the heat once the crawfish have turned an orange color. Do not overcook. Pour off the hot water and when they are cool enough to handle, separate the heads from the tails. There is often a yellow-orange substance between the head and the tail, called “crawfish butter”. Scoop this out and save it as an added flavoring in your sautéed filling. Remove claws. Throw the head away. With scissors, make a cut lengthwise on the underside of each crawfish, which makes it easier to remove the shell and extract the tail from it. Lightly hammer the claws, and with a tiny fork remove the meat inside. Note: It takes a lot of crawfish to render 1 pound of tails!

Melt the butter over medium high heat in a large pot. Add the garlic and sauté for a couple of minutes. Add the onions, wild mushrooms, celery, green pepper, sea salt, cayenne and black pepper. Saute this mixture until it begins to turn a nice, golden brown. Add the chopped tomatoes and mushroom dust and continue to sauté for a few more minutes. Then add the crawfish, “crawfish butter” and chopped parsley. Reduce the heat to medium low and continue to cook for a few more minutes, stirring occasionally. Stir the flour into the water to remove any lumps, and add it to the mixture in the pan. Continue to cook, stirring until the mixture thickens. Remove from heat and allow to cool for ½ hour. Roll out bottom crust and place in a 9-inch pie plate. Add the crawfish mixture to the pie crust. Roll out top crust and make vents to allow steam to escape. Top pie and crimp edges. Place the pie on a baking sheet to catch spills and bake in preheated oven for about 45 minutes, until crust is golden around the edges. Cool for ten minutes before cutting and serving.

Pie Crust

In a mixer, place flour and salt. Combine. Cut the shortening and butter into small pieces and add to flour. Mix until it forms coarse crumbs the size of peas. Add the ice water, 1 Tablespoon at a time, while mixer is running on low speed until crust starts to form a ball. Stop the mixer and gather crust together on a board. Form two balls and wrap in plastic wrap and refrigerate for 30 minutes before rolling out, one crust at a time.

About Laurie Anderson

Co-Owner of The Shelburne Inn, Restaurant & Pub.
This entry was posted in Entrees, Recipes and tagged , , , . Bookmark the permalink.

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