Crawfish La Gouda _lowres

Advocate staff photo by PATRICK DENNIS -- Crawfish La Gouda

ADVOCATE-TESTED RECIPE

Crawfish La Gouda

I made 16 individual pies with this recipe. I was serving them as a hot appetizer so I didn’t add as much crawfish as you would if you were serving them as an entrée. This can be made in pie shells or simply put into a casserole dish without a pie crust.

10 tablespoons butter, divided

2 green onions, chopped

½ rib of celery, finely minced

1 pound Louisiana crawfish tails

Salt, black pepper and pinch of cayenne

3 cloves garlic, pressed

2 tablespoons flour

¾ cup milk

8 ounces Gouda cheese (not smoked) grated OR your favorite white cheese or mix of cheeses

3 egg yolks, lightly beaten

1/3 cup white wine

Pinch of salt and pepper to taste

16 individual pie shells (I used Dutch Ann brand, partially baked for 8 minutes at 350 F before filling.)

1. Preheat oven to 400 F.

2. In medium skillet melt 2 tablespoons butter and sauté green onions and celery until they begin to soften. Add crawfish with a little salt, black pepper and pinch of cayenne. Cook just until really hot. Remove from heat and set aside.

3. In small bowl, combine 5 tablespoons butter and garlic. Heat in microwave until butter is melted and set aside.

4. In medium size heavy saucepan, melt remaining 3 tablespoons butter. Whisk in flour until smooth. Gradually add milk, constantly stirring. Add about 1/3 cup grated cheese, stir. Temper the beaten eggs by quickly stirring a small spoonful of the hot cheese sauce into the beaten eggs then whisking the eggs into the cheese sauce; whisk continuously until well blended and slightly thickened.

5. Add wine and salt and pepper to taste. Remove from heat.

6. Into partially baked and cooled pie shells, spoon desired amount of crawfish into the bottom. Cover crawfish with some of the Mornay cheese sauce. Lightly brush or spoon some of the garlic butter over the sauce and then top with grated Gouda cheese.

7. Place pies on a baking sheet and cook in oven for 5 minutes.

8. I removed the pies, raised the rack to about 6 inches from the heating unit, turned the oven to BROIL and heated the pies until tops were brown and crusty.