Crawfish Pie

Name: Crawfish Pie
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 4 tbsp. butter; 4 tbsp. flour; 1 cup onion, finely chopped; 1 ⁄ 2 cup celery, finely chopped; 1 ⁄ 2 cup green bell pepper, finely chopped; 2 cloves garlic, minced; 3 ⁄ 4 cup hot <a href="https://www.saveur.com/article/Recipes/Double-Rich-Fish-Stock">Double-Rich/ Fish Stock</a>; 1 tbsp. paprika; Freshly ground black pepper; 2 lb. peeled crawfish tails; 1 ⁄ 4 recipe of Mrs. Garrett's Pie Pastry

Serves
serves 2-4

Breaux Bridge, Louisiana, is considered the Crawfish Capital of the World. Along with that title come some of the best Acadian dishes, including this one for crawfish pie.

Ingredients

4 tbsp. butter
4 tbsp. flour
1 cup onion, finely chopped
¹⁄₂ cup celery, finely chopped
¹⁄₂ cup green bell pepper, finely chopped
2 cloves garlic, minced
³⁄₄ cup hot <a href="https://www.saveur.com/article/Recipes/Double-Rich-Fish-Stock">Double-Rich/ Fish Stock</a>
1 tbsp. paprika
Freshly ground black pepper
2 lb. peeled crawfish tails
¹⁄₄ recipe of Mrs. Garrett's Pie Pastry

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Instructions

Step 1

Make a light brown roux using the butter and flour. Add onions, celery, peppers, and garlic. Raise heat; cook until vegetables are tender, about 15 minutes.

Step 2

Add 3 cups hot water, hot fish stock, paprika, and pepper to taste. Simmer until slightly thickened, about 15 minutes. Remove from heat and stir in crawfish tails.