Page 17 - LTATravelvacationRECIPEbook2019flipbook

Crawfish Pie

Crawfish filling Crawfish filling
1 stick butter To make the crawfish filling,
1 chopped large yellow onion melt butter in a large saucepan
½ chopped green bell pepper over medium heat. Add
1 chopped rib of celery onions, green bell peppers
1 lb. peeled crawfish tails and celery, stirring to sauté
1 tablespoon all-purpose flour until soft and translucent,
dissolved in ½ cup water about 10-12 minutes. Add
Salt crawfish tails. Stir and cook
Red cayenne pepper until they begin to release their liquid, being careful not to overcook, about 5 minutes. Add flour/water
granulated garlic mixture to crawfish, reduce heat to medium low and cook, stirring occasionally, until the mixture thickens,
¼ cup chopped green onions 3-5 minutes. Season with salt, red cayenne pepper and granulated garlic, to taste. Add green onions
2 tablespoons chopped fresh and parsley. Transfer mixture to a bowl, cool slightly, then refrigerate. When mixture is completely
parsley leaves cooled, chop mixture to a medium/fine consistency to use as filling.

Pie dough Pie crust
1 8 oz. package of regular cream To make the pie dough, place butter and cream cheese in the bowl of a mixer and blend until well
cheese at room temperature combined. Add 3 cups of flour and mix. Remove from bowl and place on a clean surface or parchment
2 sticks of butter at room paper. Knead slightly, adding more flour if needed. Shape dough into ball and divide into 2. Dust your
temperature rolling pin and surface with flour for rolling out dough. Roll out dough to desired thickness and cut into
3 cups all-purpose flour plus 3-inch rounds. Fill each round with 1 tablespoon cold crawfish filling, fold over dough and seal by
1 cup for dusting pinching edges together with a fork. Place finished pies on a parchment or waxed paper lined baking
sheet and freeze. To bake, preheat oven to 350˚F. Place frozen pies on a baking sheet, 2 inches apart.
Bake for about 15 minutes, or until center is warmed through and crust is golden.

Recipe compliments of Debra Taghehchian.

800-346-1958 | LafayetteTravel.com
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