Crawfish Pie 1
Makes 1 (9-inch) pie; serves 4. Recipe is from “Louisiana Crawfish Cookbook” by Bunny Jumonville and Joy Mounger.
1 lb. crawfish tails
1 ½ sticks butter, divided (I use a little less than this)
1 bunch green onions
½ cup chopped parsley
3 tbls. flour
1 pint half-and-half
3 tbls. sherry
Salt, black pepper and red pepper to taste
1 (9-inch) pie shell, baked (I don’t bake mine all the way, only about ¾ of the time suggested, so it doesn’t get too brown when heating with filling.
1. Preheat oven to 350?F. In a skillet, sauté crawfish tails in 1/2 stick butter for 8-10 minutes. Remove from heat. With slotted spoon, remove crawfish to bowl but reserve the liquid. I cool the liquid, then freeze it to use later in étouffée or stew.
2. In another skillet, sauté green onions and parsley in 1 stick butter, then blend in flour and gradually add cream; stirring constantly to make a thick sauce. Add sherry. Add crawfish tails.
3. Season with salt, black pepper and red pepper. Spoon mixture into partially baked pie shell.
4. Bake for 20 minutes or until heated though. Freezes well.