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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.

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=”https://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°.

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