Paul Prudhommes Crawfish Pie Recipe New Orleans

CRAWFISH PIE

Steps:

• Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
• Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
• Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
• Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
• Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
• Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
• To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
• Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
• Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy

CRAWFISH PIE

Steps:

• Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.

PRUDHOMME'S SHRIMP OR CRAWFISH ETOUFFEE

Steps:

• 1. Peel the shrimp or crawfish and use the shells to make the stock.Combine the onions, celery and bell peppers in a bowl and set aside. Throughly combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes. Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin. Remove from the heat and immediately stir in the vegetables and 1 tablespoon of the seafood seasoning.with a wooden spoon. Continue stirring until cool, about 5 minutes. Bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat. Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition. Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp or crawfish and the green onions, and sauté, stirring almost constantly, for 1 minute. Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes. Add the remaining seafood seasoning , stir well, and remove from the heat. If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines. Serve immediately over the rice.