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| 12-16 ounce package of crawfish tail meat (NOTE: crawfish tails are fairly widely available now, in the frozen seafood section, usually in 12 or 16 ounce packages. They are already parboiled, so don't overcook). • Juice of 1 lemon (for marinade) • ½ cup white wine (for marinade) • Two 9-inch pie crusts • 4 tablespoons butter • 1 tablespoon olive oil • ½ cup onion, chopped • ½ cup celery, minced • ½ cup green bell pepper, chopped • 1 tablespoon Creole seasoning • ½ teaspoon salt • 2 tablespoons flour • ½ cup brandy • 4 cloves garlic, minced • ½ to 1 teaspoon hot pepper sauce, or to taste • ½ cup milk Preheat oven to 350 degrees F. Bake 1 pie crust (this one will be used for bottom crust) for 6-8 minutes until light golden brown. Let crust cool. Raise oven temperature to 375 degrees F. Melt butter and oil in a large skillet. Sauté onions, celery, bell pepper, Creole seasoning, and salt over medium heat. Stir for 4 minutes, until vegetables begin to soften. Add flour. Mix this well. Cook for a few more minutes. Remove from heat and stir in the crawfish. Add brandy. Flame to burn off alcohol. Add garlic, then cook for a few more minutes. Add the hot sauce, and cook a few minutes more. Stir in the milk. Stir while heating milk to thicken slightly. Remove from burner. Pour mixture into the browned 9 inch pie crust. Put 2nd (non browned) pie crust on top Press down on edges of crusts to seal. Slash top crust 3-4 times to vent. Place pie on cookie sheet in oven to prevent bottom from over browning. Bake at 375 degrees F for 15-20 minutes, or until the top crust is lightly browned. Let cool to room temperature before slicing. Serve immediately. This pie freezes well. Wrap in 2 layers of foil before putting in freezer. To serve: thaw (still wrapped in foil), then warm for 10 minutes in medium heat oven. Remove foil, then bake for 8 minutes more. Yield: 6 slices. Prep time: 20-25 minutes Baking time: 15-20 minutes. | ||||||||||
| (Updated: 30 Jul 2003) | ||||||||||
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