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Crawfish Pie

April 19th, 2011 by Pamela Murski

Those who know  us  well, know we just  love cajun food and Louisiana!  We can hardly wait for crawfish season  to arrive each year and look  forward to that first batch of boiled crawfish, corn & potatoes.    Breaux Bridge, Louisiana, is considered the Crawfish Capital of the World.   Along with that title come some of the best Acadian dishes, including this recipe  for crawfish pie which we have adapted for our tastes and  for one of our cooking classes at the B&B.

Texas B&B Cooking Classes

 

4 tbsp. butter
4 tbsp. flour
1 cup onion, finely chopped
1⁄2 cup celery, finely chopped
1⁄2 cup green bell pepper, finely chopped
2 garlic cloves, minced
3⁄4 cup hot fish stock
1 tbsp. paprika
Freshly ground black pepper
2 lbs. peeled crawfish tails
pie crust

 

Crawfish Pie Recipe

 

1. Make a light brown roux using the butter and flour. Add onions, celery, peppers, and garlic. Raise heat; cook until vegetables are tender, about 15 minutes.

2. Add 3 cups hot water, hot fish stock, paprika, and pepper to taste. Simmer until slightly thickened, about 15 minutes. Remove from heat and stir in crawfish tails.

3. Spoon mixture into a gratin dish; top with the pie pastry, rolled 1⁄4″ thick. Bake 20 minutes at 375°  Serves: 2-4

Texas B&B Cooking Class Recipe

***Top with puff pastry instead of pie crust and bake as directed.

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