DECEMBER 1997
Recipe of the month

Crawfish Pie

Seasoned Pie Crusts
4 C mashed potatoes
1 C heavy cream
4 T unsalted butter
1 tsp salt
½  tsp black pepper
vegetable seasoning mix:
     2 tsp cayenne
     2 tsp ground coriander
     2 tsp garlic powder
     2 tsp dry mustard
     2 tsp onion powder
     1 ½  tsp basil
     1 ½  tsp salt
     1 ¼  tsp white pepper
4 T unsalted butter
1 C chopped celery
2 C chopped onion
1 ½  C chopped green bell peppers
2 pounds peeled crawfish tails with fat

Preheat oven to 350°F.

Heat the cream and 4 T of butter; mix in 1 tsp salt and black pepper. Keep mixture warm, but not boiling. Whip potatoes until smooth. Stir in cream mixture. Mix well. Set aside.

Combine vegetable seasonings. Melt 4 T of butter in large skillet over high heat. When butter begins to sizzle, stir in chopped vegetables and seasonings. Cover skillet and cook, stirring frequently, until vegetables are soft and well browned, about 20 minutes.

Fold crawfish and vegetable mixture into mashed potatoes and mix well. Divide the filling between the prepared Seasoned Pie Crusts. Bake at 350°F until the crust is browned and the filling is golden brown, about 30 minutes.
Makes 2 9 inch pies.

Note: This dish is extremely popular at cajun-themed tailgating parties!

Source: Fiery Foods I Love by Paul Prudhomme


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