Chef Diana Harelson's Crawfish Pie

Crawfish Pies

By Chef Diana Harelson

1        Package of pre-made pie shells

      1    lb. chopped Crawfish tails

      4    oz. butter

2        oz. all purpose flour

2        oz. small diced onion

      2    oz. small diced red bell pepper

3        oz. small diced celery

½   oz. chopped garlic

1        tbl. chopped green onion

1        tbl. chopped parsley

2        oz. cut corn

3        oz. sliced mushrooms

6        oz. chicken stock

2        tsp. Lea & Perrins Worcestershire Sauce

1        tsp. Tabasco Sauce

1        tbl. fresh lemon juice

¼   tsp. cayenne pepper

¼   tsp. white pepper


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1        In 350 F preheated oven bake pie shell 15-20 minutes or until golden brown.          

      Remove from the oven and cool.

2        On medium heat melt butter in pan add vegetables cook approximately 5 minutes until done.  Combine chopped crawfish cook until heated through for 2 minutes.

3        Sprinkle flour over contents to make a roux in the pan.  Blend thoroughly and avoid the flour from sticking on the bottom of the pan.

4        Pour in the chicken stock with lemon juice and season with Lea & Perrins and Tabasco.

5        Season with white and cayenne pepper.

6        Fill the contents in to the pre baked pie shell and bake for 15 minutes.

               Serves 5-6 portions