Anyone out there ever have an item that keeps hanging around in the refrigerator or freezer just screaming to get used up, but don’t have a great idea what to do with it? I had a single pie crust lingering in the rear of my freezer. Its original partner had long ago been used and this last one was going to get broken into pieces if not used quickly.
It just so happened that also in my freezer was a frozen package of crawfish tails. It seemed these two items just had to get together.
I’ve made Crawfish Pie a handful of times. Each one has come out slightly different. I seem to fluctuate between trying one thing and then another with questionable results. The positive was I finally felt this recipe had solidified.
Ingredients: 5 tablespoons butter; 1/2 cup onion (minced); 1/4 cup scallions (minced); 1/2 cup celery (minced); 1/4 cup red bell pepper (minced); 1/4 cup green bell pepper (minced); 1 teaspoon Creole seasoning blend; 1/2 teaspoon salt; 2 tablespoons all-purpose flour; 1 pound cooked crawfish tail meat; 1/2 pound andouille sausage (minced); 4 cloves garlic (minced); 1 tablespoon Frank’s Hot Sauce; 1 teaspoon Worcestershire sauce; 1/2 cup heavy whipping cream; 1 egg (beaten); 2 tablespoons bread crumbs; one 9″ pie crust.
Heat oven to 350 degrees.
Cover pie crust with aluminum foil and weigh down center; bake for 8-10 minutes until light golden brown. Remove and let cool, then increase oven temperature to 375 degrees.
Hack up all the vegetables, garlic and sausage. These need to be finer than merely chopped in order for the pie to congeal and hold together for serving.
Melt butter in a large skillet; sauté onions, scallions, celery, and bell peppers; sprinkle in Creole seasoning and salt over medium heat (add additional Creole seasoning if spicier is desired). Stir occasionally until vegetables begin to wilt, 5 to 8 minutes.
Add flour and mix well; cook 2 minutes to blend and remove any starchy taste.
Thoroughly rinse the crawfish tail meat. Even in Kentucky these days whole mud bugs are available at Kroger. They can be boiled and the tail meat harvested. It’s fresh, but definitely time consuming. I went with Boudreaux’s, which can be found at Wal-mart. A frozen 12-oz. package is $8; just rinse it lots in a colander.
Stir crawfish tail meat into pan with vegetables; then add Andouille sausage and minced garlic, stirring to combine and cook for 8 minutes. Add hot sauce (increase amount to heat it up) and Worcestershire; cook for an additional 2 minutes.
Stir in cream and remove from heat; add the egg slowly, making sure it doesn’t begin to cook; and sprinkle in bread crumbs.
Pour contents into pie crust, brushing the crust’s edge with olive oil.
Bake at 375 degrees for 25-30 minutes, or until the crust is lightly browned. Remove from oven and let cool 5 minutes before cutting to serve.
One pie will provide 4-5 servings at best. I recommend making a second, as they really are tasty and it’s easy to munch down on more than a single piece. There likely will be some filling left over anyway. By slightly increasing the vegetables, and a bit more sausage, cream, another egg and double the breadcrumbs, will ensure plenty for a second crawfish pie.