Crawfish Pie
This is perhaps the best crawfish pie you've ever tasted! It will take time, but it's worth every minute.
Dry Ingredients: 1/2 tsp. of the following: thyme, basil, cayenne pepper, black pepper, and Cajun blend spice.
1/4 tsp. of garlic powder, onion, and corn starch. Combine all ingredients and set aside.
You will need two deep dish pie shells. I buy frozen and defrost before using.
You will need to make a Roux: 1/4 cup butter or veg. oil and 3/4 cup of sifted flour. Whisk over stove till color is golden.
Filling: 1/2 cup chopped onions, green bell pepper, and scallion stems; 1/4 cup chopped celery, and 2 cloves of garlic minced. Combine with roux over stove till vegetables are well coated and a bit limp.
Heat 1 cup heavy cream in a pot till simmering and then add roux with veg. Add crawfish (3/4 lb.) and 2 tblspns. butter.
Pour into pie shell, cover with second pie shell and crimp ends. Aerate both bottom and top with fork.
Bake in preheated 350 oven for 45 minutes till top is golden brown.
Dry Ingredients: 1/2 tsp. of the following: thyme, basil, cayenne pepper, black pepper, and Cajun blend spice.
1/4 tsp. of garlic powder, onion, and corn starch. Combine all ingredients and set aside.
You will need two deep dish pie shells. I buy frozen and defrost before using.
You will need to make a Roux: 1/4 cup butter or veg. oil and 3/4 cup of sifted flour. Whisk over stove till color is golden.
Filling: 1/2 cup chopped onions, green bell pepper, and scallion stems; 1/4 cup chopped celery, and 2 cloves of garlic minced. Combine with roux over stove till vegetables are well coated and a bit limp.
Heat 1 cup heavy cream in a pot till simmering and then add roux with veg. Add crawfish (3/4 lb.) and 2 tblspns. butter.
Pour into pie shell, cover with second pie shell and crimp ends. Aerate both bottom and top with fork.
Bake in preheated 350 oven for 45 minutes till top is golden brown.