Wednesday, January 28, 2009

Crawfish Pie

3 lbs chopped crawfish pie
2 sticks butter
½ cup flour
1 onion chopped
2 cloves garlic
1 bell pepper, chopped
2 bunches shallots (keep tops separated)
1 bunch parsley
1 cup celery
3 Tbsp tomato sauce
3 cups water (I use chicken stock)
Salt
Cayenne pepper

Make a thick roux using the butter and flour. Add onions, garlic, bell peppers, celery and tomato sauce. Cover and simmer a hour on low heat and stir. Season. Add 3 cups water one at a time to make it consistent. Don't add too much that it is too watery.  Cook all day. Mixture should be thick and creamy when tails and fat are added. Cook until tails are tender for 15 minutes. Add onion tops and parsley. Check for flavor. Put in pie crust and cover with top. Cut slivers in top. Bake 350° for 15 minutes. Reduce to 300° until brown.

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