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