Crawfish Pot Pie
Yield 8 - 10 dinner servings
OR 1 - 2in Hotel Pan (See
Chef's Notes below)
Crawfish Sauce Base (See
Recipe or follow below)
3/4 LB BUTTER (Divided)
2 LARGE ONIONS (Diced)
4 STALKS CELERY (Chopped)
1 MEDIUM FRESH RED BELL PEPPER (Diced)
1 TBSP FRESH MINCED GARLIC
3 WHOLE BAY LEAFS
1 -1/2 CUPS DICED TOMATOES
2 CUPS CRAWFISH STOCK (See Chef's Notes below)
1 TBSP WHOLE THYME LEAFS (Dried)
1 -1/2 TSP DRIED SWEET BASIL
1-1/2 TSP WHITE PEPPER
1-1/2 TSP CAYENNE PEPPER FLAKES
1 PINT HEAVY WHIPPING CREAM
1 -1/2 CUP CHARDONNAY
(OR SEE Basic Roux Recipe)
BUTTER (Divided, from above)
1/2 CUP WHITE FLOUR
1 CUP CARROTS (Julienned, 1 inch sticks)
1 CUP RAW NEW RED POTATOES (Peeled, cut into 1/2 inch cubes)
1 CUP FRESH GREEN BEANS (Ends trimmed, cut into 1/2 inch sticks)
1 LB PEELED LOUISIANA CRAWFISH TAILS with the FAT
8 OZ CAN OF Le SUEUR BRAND SWEET BABY PEAS or FROZEN FRESH PEAS
1 TBSP FRESH LEMON JUICE
1 BUNCH GREEN ONIONS (Chopped)
LOT FROZEN PIE CRUST DOUGH
LOT CHEF'S CHOICE BAKING PAN (See Chef's
I like to use 6 inch cast iron
skillets, but almost any shallow and oven combatable
container will do.
In a 10 quart Dutch Oven or large cast iron skillet and over
medium high heat, add 2 sticks of butter, the onions and celery. Sauté until the
onions are clear and the celery is soft, about 7 minutes, or lightly brown. Next
add the remaining base ingredients (not including the cream or wine), simmer until limp,
and the base starts to thicken (about 15 mins). Then, add the cream and
wine, continue to simmer for about 15 minutes, stirring often to insure that the
base is NOT sticking to the bottom of the cast iron.
Meanwhile, in a medium sized cast iron skillet (about 10 inches) and over medium heat, melt the
1 stick of butter and add the flour. Cook the roux for about 5 - 7 minutes,
this is called a light tan or khaki roux. Some Creoles call this a "brown paper bag
roux" Or (See Recipe)
Temper the roux with a Chef's spoon full of base or some stock, add to the
base.... simmer for 5 minutes or until completely blended into the base and
thickens. Discard bay leafs.
The above is the same recipe for the
Crawfish Base Sauce.
NOTE!! For this recipe you will only
need about 2 cups of the base... Just refrigerate or freeze the
REMEMBER, it is difficult to project how much of this you will need....
It all depends on the size and depth of your chosen serving dishes.
To complete the filling use a 4 quart stock pot, fill to about
1/2 way with water and bring to a boil. Add the carrots, potatoes and
peas, then poach the veggies for about 3-5 minutes or to an "al dente" texture....
Still slightly crisp. Strain the water, (you can reserve this now as a
light vegetable stock for other dishes!!) add the veggies to the base.
At this point you can refrigerate the Pot Pie Base or even store
it frozen for future use.
Preheat oven to 375F, press the pie dough into your chosen
greased cast iron skillet or aluminum pie pan. (See
Chef's Notes below). Poke the pie dough with a fork, 3-4 times. (this
creates vents in the dough)... Bake the pie dough as per packaged
directions or until lightly brown.
Meanwhile, warm the base (if refrigerated), and add the remaining (crawfish,
Le Sueur peas, lemon juice and green onions).
Then, add enough filling to come just to the level of the edge.
Cover the pie with another piece of pie dough, crimp the edges with a fork, and
poke some holes to create vents to relieve the simmering water vapor when
baking. Bake the pies at 350F until golden brown. SERVE,
one pie person!!
Louisiana Crawfish have plenty of crawfish fat packed with them. If you choose
not to use Louisiana crawfish, I would strongly suggest to wash the meat
thoroughly under cold water...you will have to add more crawfish stock to the
recipe and simmer longer. Shrimp Paste or Lobster Base is the second
choice for this recipe, simmer longer to thicken.
Serve one skillet per person on a folded linen napkin, with a glass of
First of all, SOOOO Many Thanks to my daughter Michelle and her boyfriend
for doing the actual assembly, baking and photograpy, that you see on this
If you are catering for a larger group, then I would 3 times this recipe for a 2
inch hotel pan.
The recipe for the above
Crawfish Base Sauce should be enough for a 2" Hotel Pan. Grease
the bottom of the pan, then line the bottom with pie dough, pre bake as
above, fill with the recipe, cover with a top layer of pie dough and bake until brown.
The white and cayenne peppers called for above are considered starting amounts.
It is important to "infuse" these flavors into the dish but are probably not the
total amount needed, of course the crawfish stock has much to do with these
amounts. The chef should taste the final filling and adjust for these
seasonings before adding to the skillets.
Fresh thyme and basil maybe substituted for the dried, if so chop
fine, and increase the
volumes by two or three. Fresh seasonings are not as concentrated as dried.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2018, Aurora Catering, Inc. All rights reserved.
Revised: February 16, 2018