Categories: Casserole, Main Dish, Seafood
Ingredients
- Crawfish Filling:
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped celery
- 2 garlic cloves, minced
- 1 tablespoon creole seasoning
- 2 tablespoons all-purpose flour
- 1 1/2 lbs crawfish tails, peeled
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons Tabasco sauce
- 3/4 cup heavy cream
- Louisiana Piecrust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon creole seasoning
- 1/4 teaspoon salt
- 1/2 cup cold vegetable shortening
- 3 -5 tablespoons ice water
Directions
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In a 12-inch saute pan, heat the oil and butter together.
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Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
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Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
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Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
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Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
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Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
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Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
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Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
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If it appears dry, add more water, 1 teaspoon at a time.
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Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
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Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
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Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
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Bake the pie for 30 minutes, or until the crust is golden brown.