COMMENT:
Crawfish etouffee is a simple dish and one that may be served in
a variety of ways. Often it is placed on pasta instead of rice,
in crepes or in patty shells. A simple but elegant presentation
is in a pie shell. With the availability of frozen pie shells, you
don't even need to make the crust.
INGREDIENTS:
- 1 pound crawfish tails
- 1 cup oil
- 1 cup onions, diced
- 1/2 cup celery, diced
- 1/2 cup bell pepper, diced
- 1/4 cup garlic, minced
- 1/4 cup tasso ham, diced
- 1/2 cup flour
- 1/4 cup tomato sauce
- 1 1/2 quarts shellfish stock
- salt and cracked pepper to taste
- Louisiana Gold Pepper Sauce to taste
- 1 egg
- 1/2 cup milk
- 1/2 cup water
- 3 (9-inch) pie shells
METHOD:
Pre-heat oven to 375 degrees F. In a 10-inch saute pan, heat oil
over medium-high heat. Add onions, celery, bell pepper, garlic and
tasso ham. Saute 3-5 minutes or until vegetables are wilted. Add
crawfish and saute an additional 5 minutes. Sprinkle in flour and
using a wire whisk, stir constantly until white roux is achieved.
Add tomato sauce and slowly add stock, a little at a time, until
sauce consistency is achieved. (NOTE: You may not use all of the
stock.) Bring to a rolling boil, reduce to simmer and cook 30 minutes.
Season to taste using salt, pepper and Louisiana Gold. Remove from
heat and allow to cool, preferably overnight. In a small mixing
bowl, combine egg, milk and water. Using a wire whisk, stir until
all ingredients are well blended. Cut pie shells in half and place
a generous serving of the crawfish sauce in the center of each half.
Brush the edges of pastry with eggwash and fold over in a triangle
shape. Crimp the edges closed with a fork and pierce the top of
the pie to create vents for steam to escape during cooking. Brush
eggwash over pies and bake until golden brown, approximately 20
minutes.
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