Recipe from the Thermador Taste of America Cookbook
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.
6 to 8 servings
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
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 1/4-inch overhang.
Pour in crawfish mixture. Cover with other pie crust;
trim to 1/2-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.
Serve with beer or white wine, such as Oregon Pinot Blanc.