Craw Fish Pie
- Tags:
- Entrees
2 1/2 cups flour
1 teaspoon salt
2/3 cup lard
4 1/2 tablespoons ice water
1/2 stick butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup chopped tomatoes
1 pound peeled crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
2 tablespoons chopped chives
1 tablespoon brunoise red peppers
1/4 cup grated Parmegiana-Reggiano
Buy one 9” premade pie shell and one premade crust or make your favorite pie crust.
In a large sauté pan, heat the butter. When melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, & black pepper. Sauté for about 8 min, or until vegetables are golden & wilted. Add the tomatoes & cook for 6 min. Add the crawfish tails & parsley. Stirring occasionally, cook about 4 min. Dissolve the flour in the water & add to the pan. Stir about 2 min, or until mixture thickens. Remove from heat. Cool for at least 30 min. Pour the cooling filling into the pie crust. Top the filling with the remaining crust & crimp the edges. Place the pie in the center of a sheet pan & brush with egg wash. Bake 45min, or until the edges of the crust are golden brown. Cool 10 min before slicing. Place a slice in the middle of a plate and garnish with chives, red peppers & cheese.
