I do love crawfish…being from Mississippi can’t really help it…Well I do! I can remember many times as a kid getting a bag of 5 lbs and eating them all by my self. I do love them…I do! But, the thought of a crawfish pie never really occurred to me. Well, I was visiting down at Watercolor last week. When in SeaSide or Watercolor area I end up many of the times at a place called Stinky’s. I was in the mood to try something different and it sounded good. I tried the Crawfish Pot Pie and oh goodness it was sooooo good. I ask can I have the recipe and guess what they gave it too me….I came home and straight away made it! Oh goodness it was so good.
Crawfish Pie
4 1/2 cups chicken stock
1/2 cup butter
1 1/2 cups chopped onions
1 cup chopped celery
1/2 cup chopped red/green bell pepper
1 1/2 tablespoon minced garlic
1/2 cup all purpose flour
1 1/2 teaspoon Old Bay Seasoning
1 1/2 teaspoon minced canned chipotle peeper in adobo sauce
1/2 teaspoon jared chicken soup base
1/2 teaspoon jared seafood soup base
1/4 teaspoon ground fresh pepper
1 bay leaf
1 – 1 lb package frozen cooked, peeled and deveined crawfish tails thawed
1/2 {10oz) can diced tomatoes and green chiles
1 – 8oz package pepper jack cheese, grated
2 green onions sliced
1 – pie dough
1. Bring chicken stock to a simmer in a large stock pot over medium heat. Meanwhile, melt butter in a large dutch oven over medium high heat. Add onion and next 2 ingredients; sauté 6 to 7 minutes or until tender. Add the minced garlic; sauté 1 minute. Add flour: cook, stirring constantly, 10 minutes or until browned.
2. Add simmering chicken stock 1 1/2 cups at a time, to sautéed mixture; whisk until blended. Add Old Bay seasoning and next 5 ingredients, whisking until blended. Bring to a boil; reduce heat to low, and simmer, uncovered, 20 minutes.
3. Stir crawfish tails, tomatoes, and green chiles into mixture; cook 1 minute or just until thoroughly heated. Remove from heat; stir in cheese and green onions.
4. Preheat oven to 425. Turn out pie dough onto a light floured surface. Roll out pie dough to 1/8 thickness. Cut out to fit your desired dish. It will make 8 – 10oz ramekins or a large oval baking dish or 9 X 12. Lightly butter your dish. Fill with your crawfish filling and then top with the dough. Brush top with an egg white. Cut slits for the steam to escape.
5. Place ramekins on an aluminum baking dish. Bake at 425 for 25 – 30 minutes.
Recipe for Pie Dough
Click here for your recipe for the pie crust
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I hope you have a wonderful day!
Angie
