Crawfish Pot Pie

Jambalaya, a-crawfish pie and-a file gumbo;
Cause tonight Im gonna see my machez a mio;

Pick guitar, fill fruit jar and be gay-oh;
Son of a gun, well have big fun on the da bayou.

~Hank Williams.

Hope his crawfish pie was this good!!!

Individual Crawfish Pot Pie

Serving Size: 4 individual pies

Crust Ingredients:

1 ¼ cups all-purpose flour

¼ teaspoon salt

8 tablespoons cold butter

3-4 tablespoons ice-cold water

            Directions: In a mixing bowl, whisk the flour and salt to combine. Cut the butter into small pieces, and add it to the bowl. Using a pastry cutter or two knives, cut the butter into the flour until it resembles coarse meal. Add the water 1 tablespoon at a time, mixing it in with a fork, until dough forms. Turn the dough out on to a floured surface, and shape it into a disc. Divide the dough into four discs, and wrap each in wax paper. Refrigerate for at least 30 minutes.

Filling Ingredients:

2 tablespoons butter

1 medium onion, chopped

1medium bell pepper, chopped

1 stalk celery, chopped

1 cup chicken stock or broth

1 tablespoon dry roux

1 tablespoon tomato paste

1 pound cooked and peeled crawfish tails, with fat

1 cup fresh or frozen peas

Creole seasoning to taste

Freshly ground black pepper to taste

Directions: Melt the butter in a heavy pot; add the onion, bell pepper and celery; and cook, stirring occasionally, until softened, about 10 minutes. Meanwhile, bring the chicken stock to a boil in a small pot, and whisk in the roux to dissolve. Add the stock to the vegetable mixture. Add the tomato paste, and cook, stirring occasionally, for 10 minutes. Add the crawfish and green peas, and season with Creole seasoning and black pepper. Divide the mixture among four 8-ounce baking dishes, leaving a space at the top of each for expansion. The recipe may be prepared to this point a day in advance and refrigerated. If refrigerated, allow baking dish and contents to come to room temperature before proceeding. Preheat the oven to 400 degrees.

Assemble the pie:

On a floured surface, roll out disc of dough so that it is at least an inch larger than the baking dish. Place the dough on the baking dish, and press edges to seal. Leave about a half-inch overhang, and trim any excess. Repeat with the remaining dough. Place the dishes on a heavy baking sheet.

Using a pastry brush, coat each crust with an egg wash. Cut vents in each crust. Place the baking sheet in preheated oven, and bake until the crust are browned, about 30 minutes.

Source:. March/April addition of Louisiana Life Magazine.

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