Swamp Country Cooking: Cajun, Bayou, Southern River Recipes by Dana Holyfield

Author:Dana Holyfield [Holyfield, Dana]
Language: eng
Format: epub
Publisher: Honey Island Swamp Books
Published: 2020-07-06T18:30:00+00:00

CRAWFISH

PARTY PIE

Pre-made pastry dough

1 ¼ lb Louisiana crawfish tails

4 tbsp butter

3 tbsp flour

1 onion, diced

2 stalks celery, diced

1 red bell pepper, diced

4 cloves garlic, minced

1 (15 oz) can diced tomatoes

1 Tbsp of your favorite Cajun seasoning

5 dashes of your favorite hot sauce

1 tsp Worcestershire sauce

½ cup heavy cream

4 green onions, sliced

¼ cup fresh parsley, chopped

salt and black pepper, to taste

Follow directions that are included with the pastry dough. Preheat the oven to 375°F.

Melt the butter in a large skillet over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add the onions, celery, bell peppers and garlic. Sauté these vegetables until soft and translucent, about 5 minutes. Add tomatoes, seasoning, hot sauce, Worcestershire, cream, and sauté 5 minutes or until sauce thickens. Add crawfish tails, green onions, parsley, reduce heat, and simmer for 5

more minutes. Remove from heat, fill pies or pastries, and bake for 20 to 30 minutes, or until crust is golden brown. If using sheet dough, you will have to form into containing shapes and par cook before filling. Beat 1 egg and brush on pastry dough for a shiny glaze.

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