Crawfish etouffee (crawfish over rice) makes a fantastic pot pie. Just make a quick roux, add the Cajun holy trinity of onion, green bell pepper and celery with some stock and seasoning. Toss in lots of crawfish and drop it into a par baked pie shell, then cook until toasty and piping hot. We tested this recipe on tasters from New Orleans who said it’s the best they’ve ever had.
Serves: 6
Difficulty: moderate
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
- 3 T butter
- 3 T flour
- ½ yellow onion, diced
- 1 small green bell pepper, diced
- 2 large ribs celery, diced
- 1 T garlic, minced
- ½ c vegetable stock
- 2 t Tony Chachere’s Creole Seasoning
- 1.5 lb peeled crawfish tails
- ½ t Tabasco sauce, to taste
- 2 prepared pie dough rounds
- 1 egg beaten
- 2 green onions, chopped
Steps
- Melt butter and flour over medium high heat, stirring constantly until a very light brown color and nutty (not doughy) aroma is released. Add half of each diced onion, bell pepper and celery and keep stirring until soft, 2 min.
- Add the remaining half of veg and garlic. Cook for 2 min. until soft.
- Add stock, seasoning and stir until thickened, 30 seconds.
- Add crawfish and hot sauce and simmer gently for 2 min. Chill until ready to fill the pie.
- Place pre-made pie crust in a pie plate, dock in several spots with a fork and blind bake with pie weights or dry beans in a thin layer over crust bottom, 15 min. at 350F.
- Remove pie weights and pour crawfish filling into pie. Place top crust over, crimping edges and brush crust with egg wash. Cut a few small vents in the center of the pie. Bake until golden, 25-30 minutes, turning pie half way through (place a catch pan under pie for any drips). Garnish with green onions. Serve warm.
