[CH] Crawfish Pie Recipe-correction
Deb deForest (deforest@selec.net)
Tue, 4 Jul 2000 10:02:06 -0500
Oops, forgot to list the shrimp soup addition. It goes in with the tails,
fish sauce, Calvin's etc.
Deb in Houston
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Deb's Crawfish Pie
1 pound frozen, cooked, shelled, & deveined crawfish tails (or shrimp could
work), thawed
1/2 cup each of chopped onion, celery, red bell pepper, and poblano chile
(this was on hand, if you have other pods you want to add, toss them in,
even green bells!)
3 large cloves garlic, minced
Extra virgin olive oil for sauteing veggies
1 can of Campbell's cream of shrimp soup
2 or 3 Tbsp. Nam Pla/Nuoc Mam (Asian Fish sauce), optional
1/4 to 1/2 bottle of cayenne based Louisianna-like sauce,to taste
1 Tbsp. of worchestershire sauce
salt & freshly ground black pepper to taste
1 deep dish and 1 regular prepared frozen pie crust, thawed
1 Tbsp. flour
1/4 - 1/2 cup French's fried onion rings (the kind you put in that green
bean casserole)
Calvin's powder to taste (at least 1 Tbsp.)
Preheat oven to 380F. Saute veggies in olive oil until onions are
transparent. Mix in thawed crawfish tails, fish sauce, Calvin's, cayenne
sauce, worchestershire, salt and pepper and allow to simmer to blend flavors
and to reduce slightly. Remove from heat.
Sprinkle flour in bottom of thawed deep dish pie crust to help thicken sauce
as it cooks in oven. Place pie crust pan on baking sheet to catch drips.
Just before filling pie crust with mix, stir in the fried onion rings (these
also help thicken the sauce so don't put in too many if your mix has reduced
more than slightly). Cover with remaining pie crust, crimp edges together
and make multiple slits in the top for steam to escape.
Bake in preheated 380F oven for 30 - 40 minutes or until crust is golden
brown and pie is bubbly.
Allow to cool before serving with additional Calvin's &/or Cayenne sauce at
the table.