Cajun Crawfish Pie
|2 tbs of medium dark roux|
|2 large yellow onions, minced|
|1/2 stick butter|
|1 bell pepper, minced|
|2 cups celery chopped fine|
|kosher salt and fresh cracked black pepper to taste|
|1 tsp red pepper|
|1 tsp white pepper|
|1 tsp Cajun seasoning|
|t tbs creole or whole grain mustard|
|2 cups of seafood or chicken stock|
|2 lbs of cooked Crawfish tails|
|1 cup panko bread crumbs (Japanese bread crumbs)|
|1 egg, beaten|
|6 cloves garlic, minced|
|1 large pre made pie crust shell. (if you prefer you may make your own pie crust)|
|1 cup freshly grated Parmesan cheese|
|1 small bunch parsley, chopped|
This is a recipe from our friend and chef Jasper Boudroux from New Orleans, Louisiana. If you love shrimp, Crawfish are just as sweet. In order to make this recipe you will have to have your roux made in advance. Serves 6.
- In a large saute pan or dutch oven using medium heat add the butter.
- Add the onion, green pepper and celery and saute until tender. About 5 to 7 minutes.
- Add the garlic and cook for another 2 minutes.
- While cooking add a 1/4 cup of stock to the pan.
- Add the roux to thicken the mixture.
- Add the Craw fish and Cajun spices, white pepper, black pepper and salt.
- Remove from the pan and put the mixture in a bowl, add the egg and bread crumbs and mix thoroughly.
- Put the pie shell in the oven and blind bake for about 10 minutes.
- Remove shell from the oven and allow to cool.
- When shells are cool brush the shells with a thin layer of creole or wholegrain mustard.
- Spoon in Craw fish and sprinkle the top evenly with Parmesan cheese.
- Place pie back into a 350 degree oven and warm for about 10 minutes.
- Remove from oven and garnish with parsley.