Crawfish Pie

See the RecipeMelanie Acevedo

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.

Crawfish Pie
Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
Yield: serves 2-4

Ingredients

  • 4 tbsp. butter
  • 4 tbsp. flour
  • 1 cup onion, finely chopped
  • 12 cup celery, finely chopped
  • 12 cup green bell pepper, finely chopped
  • 2 cloves garlic, minced
  • 34 cup hot <a href="http://www.saveur.com/article/Recipes/Double-Rich-Fish-Stock">Double-Rich Fish Stock</a>
  • 1 tbsp. paprika
  • Freshly ground black pepper
  • 2 lb. peeled crawfish tails
  • 14 recipe of Mrs. Garrett's Pie Pastry

Instructions

  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°.