Cajun Crawfish Pot Pies
July 13, 2013
"This is absolutely delicious. Now, if you can't get crawfish, shrimp will also work; however, the sweetness of the crawfish, is really what sets this apart. I know that many grocery stores carry them; if not in the fresh seafood section; but, in the frozen foods. They are definitely worth it, if you can find them. And, if you like to make your own pie crust, by all means. I don't like to bake, so I usually take advantage of a premade pie crust; or, in this case, I prefer puff pastry for a twist. This recipe will make 1 large dish or 4-5 individual gratin dishes, which is what I prefer to use."
- BASE FILLING
- Serving Size: 1 (587.6 g)
- Calories 814.2
- Total Fat - 57.2 g
- Saturated Fat - 24 g
- Cholesterol - 180.5 mg
- Sodium - 1609.6 mg
- Total Carbohydrate - 52.9 g
- Dietary Fiber - 8.9 g
- Sugars - 8.6 g
- Protein - 26.8 g
- Calcium - 274.2 mg
- Iron - 7 mg
- Vitamin C - 16.8 mg
- Thiamin - 0.4 mg
*Poblano Pepper ... I suggest that you roast one of the poblanos. It isn't necessary, but it really adds a lot of flavor to the dish. Add the poblano to a top shelf under your broiler and cook on each side until you get a nice char - this will take 4-7 minutes. This can also be done on a grill; or directly on a gas burner. Once the pepper is charred, transfer to a small bowl, and cover with plastic wrap; you can also use a small brown lunch bag. Let it rest 15 minutes until cool. Then, scrape off the charred skin using the back side of a knife, or just use your hands. DO NOT rinse under water. Then, chop and set to the side.
Base ... Add the butter to a large saute pan, and bring to medium heat. Then, add the the onion, garlic, red bell pepper, jalapeno pepper, celery, bay leaves, and fresh thyme; saute until tender (about 5 minutes). Then, add the tomatoes, tomato paste, a pinch of both salt and pepper, creole or cajun seasoning, and cook a couple of minutes until everything is combined and heated through.
Sauce ... Add the flour to the vegetable mix, and mix to incorporate; cook a few minutes to get rid of that "raw" flour taste. Then, slowly add the seafood stock, whisking to combine all the ingredients, and bring to a light boil. Keep whisking/mixing to get rid of any lumps - don't worry, they will break down.
Then, reduce the heat, and season again with a pinch of salt and pepper to taste; simmer 5 more minutes. Add the parsley, roasted poblano pepper, parsley, scallions, and crawfish. Mix to combine and remove from the heat. And, don't forget to remove the bay leaves. Set the sauce off to the side while you make the crust.
Crust and Bake ... I like puff pastry for this, but a regular pie crust could also be used. I also prefer to use small gratin dishes for this (individual servings); but, you could also make this in one large casserole dish / pie plate too.
The first thing to do is do set it on the counter to thaw; then, once it is thawed, season with the oregano and thyme. Then, you want to roll it out flat, sealing any breaks along the seams. Then, put the dish (whatever you decide to use) upside down on the pastry and cut around it (about 1" larger). This is the template for your crust.
Fill and Bake ... Spray your casserole dish or dishes, with a nonstick spray; fill, then brush the lip of the dish with egg mixed with water. The egg and water mixture will allow the crust to adhere/stick to the dish. Then, top with the crust, seasoned side down, and crimp the edges any way you like. I like it rustic, but you can get as fancy as you like. Make sure to cut a few vents on the top of the crust to release the steam. Brush the top crust with the remaining egg wash which will allow it to get golden brown.
Add the pie or pies to a sheet pan (in case it bubbles over) to the middle shelf, in a 400 degree oven; and, bake 20-25 minutes until bubbly and golden brown.
Serve and ENJOY! ... Delicious. A simple salad on the side is all that is needed. And don't forget the hot sauce on the side.
Tips & Variations
No special items needed.