This is for my NYC readers who experienced Juno, the blizzard that wasn’t.
Depending on the source, it is almost crawfish season or it already started in December. Maybe that is key in Louisiana, but up here in the northeast, the only crawfish I can get is frozen. That actually suits me fine. The frozen tails are convenient since they come already cooked and cleaned.
Crawfish Pie, a classic Cajun dish, is loaded with vegetables and, of course, those tasty morsels of mudbugs. A touch of cayenne gives everything a hint of heat. I served a simple green salad alongside.
4 tablespoons butter
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
1/2 cup chopped, seeded, and peeled tomatoes
1 pound crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
1/2 recipe Basic Savory Pie Crust (recipe follows, or use purchased pie crust dough– which I did)
1. Preheat oven to 400℉.
2. Melt butter in a large skillet over medium-high heat. Add the onions, bell peppers, celery, salt, cayenne, and black pepper. Sauté for 8 minutes, or until vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes, stirring occasionally.
3. Add the crawfish and parsley. Cook, stirring occasionally, for 4 minutes.
4. Dissolve flour in the water and add to the pan. Stir for 2 minutes, or until the mixture thickens. Remove from the heat and let cool for 30 minutes.
5. Place the pie crust dough in the bottom of a 9-inch pie pan and crimp the edges.
6. Pour the crawfish mixture into the pie crust. Place the pie on a baking sheet and bake for 45 minutes, or until the edges of the pie crust are golden. Cool for several minutes. Cut into wedges to serve.
Serves 4 to 6
Basic Savory Pie Crust
3 1/4 cups flour
1 teaspoon salt
1 1/2 cups cold solid vegetable shortening
4 to 5 tablespoons ice water
1. Combine flour and salt in a bowl. Add shortening and work it in with your hands until the mixture resembles coarse crumbs.
2. Add the water, 1 tablespoon at a time, working it in with your hands. Add only as much water as is needed to make a smooth ball of dough. Wrap dough in plastic wrap and refrigerate for 30 minutes.
3. Remove the dough from refrigerator and place on a lightly floured surface. For 2 crusts, cut the dough in two and put the second half back in the refrigerator.
4. For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick.
Makes 2 crusts
Recipes from Louisiana Real And Rustic by Emeril Lagasse
This song is the perfect partner for some crawfish pie. Louisiana-based band The Revelers knock out a catchy, happy tune that will have you singing right along.
“I’m gonna spend my money on jukebox songs
I’m gonna dance the night away”
Check out The Revelers on the band’s Website, where you can learn of upcoming US tour dates and buy their music.