Saturday, May 12, 2012
An Easy Crawfish Pie
This was so good I even ate it for breakfast. And I do not feel guilty that the crust was commercial rolled dough from a box in the refrigerator case. Making the filling takes under an hour and baking is around 15 to 20 minutes.
1 box rolled pastry-pie dough. Box contains 2 sheets.
1 lb frozen crawfish tails
1 green bell pepper,diced
8 oz good quality tomato sauce
1 yellow onion, diced and sauteed in butter till golden (20 minutes).Season with a little sea salt to taste, and to sweat onions.
2 heaping tbs remoulade sauce
3/4 stick of butter
2 tbs flour
Creole seasoning-1 tsp. More to taste. I use Tony Chachere's.
Saute the diced onion in half the butter till it is golden. Then add the diced pepper and saute another 10 minutes
Put the onions and the peppers in a large saucepan, then add the thawed crawfish, the tomato sauce, the remoulade sauce, the remaining butter, and season to taste with the Creole seasoning. Cook on medium heat 20 minutes. Then sprinkle in the flour and mix well. Sprinkling keeps the flour from sticking and making lumps. Cook another 10 minutes then take from heat and cool.
Following package directions, line a 9 inch round pie pan with one sheet of pastry. Remember to prick the bottom and sides with a fork. Add the filling, then place the second sheet of pastry over the top. Take a small knife and make some 1/2 slits in the dough.
Crimp the pastry edges, then bake at 425 for 15-20 minutes until the crust is golden. This should serve 4-6.
* A more tradition filling would use celery, but I do not care for celery and rarely use it.