Crawdad Pie
From angelinaw 15 years agoIngredients
- 1 bag Crawdad tails, thawed shopping list
- 1 package ready made pie crusts (2 total) shopping list
- 1 1/2 cups shrimp stock shopping list
- Wondra or flour shopping list
- 3-4 teaspoons butter (the real deal) shopping list
- 1/2 cups peppers, chopped fine (I use green, red, and yellow) shopping list
- 1/4 cup celery, chopped fine shopping list
- 1/4 cup onion, chopped fine shopping list
- 1 cup cooked rice shopping list
- 2 sprigs fresh thyme shopping list
- 4 bay leaves shopping list
- Crystal hot sauce shopping list
- cajun seasoning shopping list
- red pepper shopping list
- black pepper shopping list
- sea salt shopping list
How to make it
- Take the crawdads out of the package and sprinkle cajun seasoning (about 3 teaspoons) over them, mix well, place in airtight container, and thaw in the refrigerator overnight.
- Take 2 teaspoons butter and melt in a pan on medium to low heat. Place the vegetables in the butter and saute until the onions are clear.
- Add the wondra/flour until the vegetables are covered in almost a thick, gooey paste.
- Add the shrimp stock, stir, and cook until about the thickness of a loose gravy.
- While cooking and stirring, add the Crystal hot sauce, cajun seasonings, a few grinds of the peppers and salt. Go extremely easy on the salt - just the smallest amount. Remember the heat of the sauce will intensify your seasonings, so taste often during seasoning. The goal here is to have something hot, but not overwhelmingly hot - we want a subtle nuanced layering of hot and spicy.
- When sauce is almost at the gravy consistency, place crawdads in.
- Cook until sauce is gravy like (we want it to be a little juicy as the rice will soak up some of the excess moisture) and covers all the crawdads well and then turn off heat (This should only take another two minutes tops)
- Meanwhile, place bottom pie crust in a greased pie plate.
- Place cooked rice in the bottom of the crust, patting down to make it flat.
- Place 1 teaspoon butter in the middle of the rice
- Place crawdad in sauce mix over the rice
- Place the bay leaves and sprigs of thyme on the top of this. (Leave them whole)
- Put top crust on and crimp the edges of the crusts together, so no sauce can escape.
- Place small vent slits in the top of the crust and brush the crust with mixed egg yolks if desired.
- Bake at 350 for about 40 minutes, or until you can smell it and the crust is done.
- Serve with cornbread and your choice of either beer, hurricanes, or a zinfindel.
- Warn your guests about picking out the bay leaves and the sprig of thyme should they encounter it in their piece of pie.
- Laissez Les Bon Temps Roulez!
People Who Like This Dish 3
- mandymoore Wiggins, Ms
- drtinphx Nowhere, Us
- elgab89 Toronto, CA
- trigger MA
- jimrug1 Peoria, IL
- juels Clayton, NC
- dooley Crossroads, TX
- angelinaw St Louis, MO
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 5 people-
This sounds really interesting! Great job on this recipe and thanks for sharing it with us!
juels in Clayton loved it -
This does sound very interesting. What could be better than crawdad pot pie.... ;-)~ I think a Huricane would be an excellent drink with this..
jimrug1 in Peoria loved it -
A wonderful recipe Angelina Bookmarked and printed.
A delicious recipe with all the Cajun elements I like.
Five forks and a smile :)trigger in loved it
Reviews & Comments 5
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