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Submitted By: Patricia Hale |
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A mother of three teenage boys, Patricia hails from Greenwell Springs, Louisiana. The origins of the recipe for this southern favorite are a mystery, but it's no mystery why it has caught on so well with the Hale family. Now you can introduce this tasty regional dish to your family.
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Crawfish is one of Louisiana's most important ingredients, and it shows up in a variety of culinary masterpieces,
including this pie invented by Patricia Hale. This is wonderful for brunch, lunch, or supper, served with
a salad. Cooked crawfish tails are readily available. |
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¼ cup (½ stick) butter
1 cup chopped onion
½ cup chopped green bell pepper
¼ cup chopped celery
2 green onions, chopped
2 tablespoons chopped fresh parsley
1 plum tomato, chopped
1½ teaspoons salt |
½ teaspoon cayenne pepper
¼ cup all purpose flour
¼ cup white vermouth
1 8-ounce bottle clam juice
1½ pounds cooked crawfish tails
1 15-ounce package refrigerated pie crusts
(2 crusts) |
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6-8 servings |
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| Preheat oven to 375°F. Melt butter in heavy large
skillet over medium heat. Add next 5 ingredients and
sauté until onions are translucent, about 8 minutes.
Add tomato, salt, and cayenne and sauté until
tomato is tender, about 5 minutes. Add flour and stir
1 minute. Add vermouth and bring to boil. Add
clam juice and boil until thickened and slightly
reduced, stirring occasionally, about 2 minutes. Add
crawfish and stir to heat through. Line 9-inch-diameter |
pie dish with 1 pie crust; trim to ¼-inch overhang.
Pour in crawfish mixture. Cover with other pie crust;
trim to ½-inch overhang. Fold overhang under edge
of bottom dough; crimp edges and make slits in top.
Bake until crust is browned, about 45 minutes. Let
stand 20 minutes before serving. |
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Serve with beer or white wine, such as Oregon Pinot Blanc. |
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
