Recipe

Crawdad Pie Recipe

Add Step-by-Step Photos	Angelinaw / All my dishes 10 months, 3 weeks ago Eureka, Igor! I have been toying with this for a while and think I have finally mastered the crawdad pie. I hope you enjoy it as much as my friends have enjoyed being guinea pigs! This recipe will go faster on prep time if you have all of the ingred... More Prep:40m Cook:40m Servings:8	Angelinaw
	a little hard but so well worth it melt in your mouth put a smile on your face good

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Ingredients

1 bag Crawdad tails, thawed

1 package ready made pie crusts (2 total)

1 1/2 cups Shrimp Stock

Wondra or Flour

3-4 teaspoons Butter (the real deal)

1/2 cups Peppers, chopped fine (I use green, red, and yellow)

1/4 cup Celery, chopped fine

1/4 cup Onion, chopped fine

1 cup cooked Rice

2 sprigs fresh Thyme

4 Bay Leaves

Crystal Hot Sauce

Cajun Seasoning

Red Pepper

Black Pepper

Sea Salt

Directions

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!

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Comments

juels 10 months, 3 weeks ago said:
This sounds really interesting! Great job on this recipe and thanks for sharing it with us!

jimrug1 10 months, 3 weeks ago said:
This does sound very interesting. What could be better than crawdad pot pie.... ;-)~ I think a Huricane would be an excellent drink with this..

trigger 10 months, 1 week ago said:
A wonderful recipe Angelina Bookmarked and printed.
A delicious recipe with all the Cajun elements I like.
Five forks and a smile :)

elgab89 9 months, 3 weeks ago said:
Angelina, let me know when you need more guinea pigs. I am applying for the position! Especially if you are making this!

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