Ingredients for CRAWFISH PIE recipe
Salt and red pepper to taste 1 clove garlic, mashed
Pinch thyme 1/3 cup tomato sauce mixed with 1/3 cup water
Pinch nutmeg 1 tablespoon green onion
4 tablespoons cornstarch 1 tablespoons parsley
Pie dough enough for 4 individual pies (or 2 large)
1 – 1/2 cups crawfish tails; crawfish fat and water to make 2 cups
3 tablespoons cooking oil 1 medium onion, chopped fine
2 tablespoons butter 1/4 cup chopped celery
Directions:
Cook onion, celery, and garlic in cooking oil, stirring until tender. Dish out half the cooked
mixture.To the mixture, add tomato sauce, water, and crawfish fat, cook over medium heat and
when it boils, slowly add cornstarch and water stirring until sauce thickens, season with
nutmeg, thyme, red pepper and salt to taste; set aside.
To the remaining cooked onion mixture in a saucepan add crawfish tails, butter, cook 2 to
3 minutes. Combine sauce, crawfish, green onion and parsley. Cook, then pour into 4 pastry lined
pie plates, equally divided. Wet edges of under crust, cover with uppercrust. Press edges
together; prick with a fork. Bake in a 450 degree preheated oven 5 minutes; reduce heat to
400 degrees and bake about 15 minutes longer.
Tags: Chef K.T. Murphy, chef keith murphy, Chef Murph TV, Chef Murphy, Chinese, crawfish, CRAWFISH PIE, Foodist Networks, Global Fusion Americana, Pie, Recipes