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Crawfish Pies

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Ingredients
  Cooked shelled crawfish tails/Cooked shelled shrimp 1 Pound (Fresh Or Frozen)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Green onion with tops 4 , chopped to make 1/2 cup
  Snipped parsley 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  All purpose flour 1⁄4 Cup (4 tbs)
  Chicken broth 2 Cup (32 tbs)
  Tomato sauce 4 Ounce (1/2 Cup, 1/2 Of 8 Ounce Can)
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Cornstarch 2 Tablespoon
  Water 2 Tablespoon
  Pastry 1
  Milk 1⁄2 Cup (8 tbs)
Directions

Thaw crawfish or shrimp, if frozen.
In a 3 quart saucepan melt butter or margarine.
Add onion, green pepper, celery, green onions, parsley, and garlic.
Cook and stir about 10 minutes or till vegetables are very tender.
Stir in flour till blended.
Stir in chicken broth, tomato sauce, salt, red pepper, and black pepper.
Bring to boiling.
Reduce heat.
Cover and simmer mixture for 20 to 25 minutes.
Combine cornstarch and water.
Stir into skillet.
Add crawfish.
Cook and stir till thickened and bubbly.
Cook 2 minutes more.
Remove from heat.
Prepare pastry.
Roll out half of the pastry to 1/8 inch thickness.
Cut 2 bottom crusts to fit 3 inches wider than a 1 flounce casserole (see inset photo, right).
Ease 1 crust into each of 2 casseroles.
Trim even with edge.
Cut 2 top crusts 1 inch wider than casseroles.
Pour 1 cup filling into each pastry lined casserole.
Top each with a pastry round.
Fold extra pastry under bottom crust.
Flute edge.
Repeat to make 2 more pies.
Cut decorative trimmings from pastry scraps and arrange on pies, if desired.
Brush crusts with milk.
Bake in a 425° oven for 20 to 25 minutes.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Pie
Ingredient: 
Seafood
Interest: 
Party

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