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View Gallery Photo: Melanie Acevedo

SERVES 2 – 4

Breaux Bridge, Louisiana, is considered the Crawfish Capital of the World. Along with that title come some of the best Acadian dishes, including this one for crawfish pie.

4 tbsp. butter
4 tbsp. flour
1 cup onion, finely chopped
1⁄2 cup celery, finely chopped
1⁄2 cup green bell pepper, finely chopped
2 garlic cloves, minced
3⁄4 cup hot Double-Rich Fish Stock
1 tbsp. paprika
Freshly ground black pepper
2 lbs. peeled crawfish tails
1⁄4 recipe of Mrs. Garrett's Pie Pastry

1. Make a light brown roux using the butter and flour. Add onions, celery, peppers, and garlic. Raise heat; cook until vegetables are tender, about 15 minutes.

2. Add 3 cups hot water, hot fish stock, paprika, and pepper to taste. Simmer until slightly thickened, about 15 minutes. Remove from heat and stir in crawfish tails.

3. Spoon mixture into a gratin dish; top with the pie pastry, rolled 1⁄4" thick. Bake 20 minutes at 375°.

This article was first published in Saveur in Issue #4