12885 Crayfish Pie Serves 8 Wed Aug 06 08:09:43 -0700 2008 Tue Feb 03 11:55:48 -0800 2009 Licensed http://www.chow.com/recipes/12885 Tue, 03 Feb 2009 19:55:48 GMT This is the famous crawfish pie mentioned in the Cajun-Zydeco song “Jambalaya.” In Acadian regions crayfish are known as “mud-bugs,” and this rich and succulent pie is loaded with the sweet, lobster-flavored tails. The recipe may be prepared either as a whole pie and served in slices or as individual potpies. If obtaining the cray-fish meat from whole crayfish, save as much of the yellow fat from the back of the head as possible.

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  • To form the pastry, sift the flour, salt, garlic powder, and cayenne together into a large chilled bowl or into the work-bowl of a food processor.
  • Add the cubes of butter and quickly cut the butter into the flour mixture with a pastry knife or in the food processor until the mixture resembles coarse meal.
  • Add the water all at once, then form into a ball, kneading the dough as little as possible. Cover with plastic film and refrigerate for 30 minutes. (The pastry can be made 1 day in advance.)
  • Melt the butter in a heavy skillet and whisk in the flour, cooking while stirring, to form a light golden roux.
  • Stir in the onions, scallions, garlic, bell pepper, and celery and sauté until the vegetables are soft.
  • Add the parsley, tomato paste, salt, pepper, and cayenne, stirring well.
  • Whisk in the cream and brandy and simmer until the mixture begins to thicken slightly. Add the crayfish tails and cook for about 3 to 5 minutes, or until the tails are cooked. Allow to cool to room temperature. (The filling can be made 1 day in advance, stored refrigerated.)
  • Divide the dough into 2 balls, one slightly larger than the other. Roll the larger ball into a circle about ⅛ inch [3 mm] thick and 12 inches [30 cm] in diameter.
  • Press in the dough to line a 9-inch [23-cm] pie pan. Spoon the filling into the lined pie pan.
  • Roll out the smaller ball of dough to cover the pie. Press the edges of the dough together to form a seam. Trim and flute the seam with your fingers or a crimping tool.
  • Cut decorative slits in the top, radiating out from the center. Brush lightly with beaten egg.
  • Bake at 375°F [190°C] for 45 minutes, or until the top crust is golden brown, the filling is heated, and the bottom crust is brown. Allow the pie to cool slightly.
  • Cut the pie into 8 slices. Serve 1 slice per person, spooning any sauce in the bottom of the pie plate next to the serving. Garnish with chopped scallions.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 2½ cups [600 mL] all-purpose flour

    ]]>     1 teaspoon [5 mL] salt

    ]]>     ¼ teaspoon [1 mL] garlic powder

    ]]>     Liberal pinch cayenne

    ]]>     4 ounces [110 g] unsalted butter, cut into ¼-inch [6-mm] cubes, cold

    ]]>     ½ cup [120 mL] cold water

    ]]>     2 tablespoons [30 mL] unsalted butter

    ]]>     2 tablespoons [30 mL] all-purpose flour

    ]]>     6 tablespoons [90 mL] onions, diced

    ]]>     ¼ cup [60 mL] scallions, chopped

    ]]>     1 tablespoon [15 mL] garlic, minced

    ]]>     2½ tablespoons [40 mL] green bell pepper, diced fine

    ]]>     2 tablespoons [30 mL] celery, minced

    ]]>     2 tablespoons [30 mL] parsley leaves, chopped

    ]]>     ½ tablespoon [8 mL] tomato paste

    ]]>     ½ teaspoon [3 mL] salt

    ]]>     ½ teaspoon [3 mL] black pepper

    ]]>     ¼ teaspoon [1 mL] cayenne

    ]]>     2 tablespoons [30 mL] heavy cream

    ]]>     1 tablespoon [15 mL] brandy

    ]]>     1 pound [450 g] crayfish tails

    ]]>     1 egg yolk, beaten lightly

    ]]>     Chopped scallions, for garnish

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