Straight from bayou country, this pastry-topped delight is a delicious variation of a traditional pot pie.
Yield: serves 2-4
- 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 cloves garlic, minced
- 3⁄4 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
- 1⁄4 recipe of Mrs. Garrett's Pie Pastry
- 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.
- 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.
- Spoon mixture into a gratin dish; top with the pie pastry, rolled 1⁄4" thick. Bake 20 minutes at 375°.