Crawfish Pot Pie

Happy election day everyone (and for all the internationals, happy first Tuesday in November!)! I hope everyone got to Rock the Vote in some form or another. As for me, I got to vote in my first presidential election! Don’t think I’m a total slacker, I just became a citizen 3 years ago! I voted early to avoid the long lines, but I think the lines are actually shorter today then they were a couple of weeks ago!

I don’t know where I got the idea for crawfish pot pie, but once it was in my head it wasn’t going anywhere! The filling for this comes from a seafood casserole recipe from my husband’s grandmother. She made it the first time I went to Louisiana, and it’s one of my best Louisiana memories. If you don’t want to bother with a crust, then just cook this up and serve it over rice. It’s delicious no matter what way you eat it. Similarly, if you can’t find crawfish tails, then shrimp is a great substitute.

We’re nowhere near crawfish season, so I just bought a package of frozen tails at the grocery store. This takes a little bit of time, but it’s well worth it.

As for dinner tonight, my house is clean, so I don’t really want to mess up the kitchen, plus I don’t think there’s any way I can catch up to Christina in the housekeeping contest, so I may just head out to eat. There are lots of places offering deals if you show your Voting Sticker. Here’s a list of deals that I saw posted.

Have a great night everyone.

Crawfish Pot Pie

Ingredients:

  • 1 lb. crawfish tail meat
  • 1 large onion, chopped
  • 2 stalks celery, shopped
  • 1 green pepper, chopped
  • 1/2 c. shallots, chopped
  • 1 c. mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 c. butter
  • 2 Tbsp. flour
  • 1 c. half and half
  • 2 Tbsp. tomato paste
  • 1 c. mozzarella, shredded
  • 2 tsp. Tony Chacheres (cajun spice)
  • salt and pepper to taste
  • 1 sheet of puff pastry, thawed

Instructions:

  1. In a skillet melt butter and sauté onions, shallots, mushrooms, green pepper, celery and garlic until onions are clear.
  2. Add flour; mix well and brown slightly.
  3. Add half and half slowly and blend well.
  4. Add crawfish along with seasonings.
  5. Cook about 15 minutes over med-low heat
  6. Fill a 9 x 13 casserole dish with crawfish filling.
  7. Top filling with rolled out sheet of puff pastry. Cut slits in pastry to vent.
  8. If you want a nice sheen, brush the pastry with egg yolk and water.
  9. Bake at 400º for 15 minutes.

 

Crawfish Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Crawfish Pot Pie
Ingredients
  • 1 lb. crawfish tail meat
  • 1 large onion, chopped
  • 2 stalks celery, shopped
  • 1 green pepper, chopped
  • ½ c. shallots, chopped
  • 1 c. mushrooms, chopped
  • 2 cloves garlic, minced
  • 1 c. butter
  • 2 Tbsp. flour
  • 1 c. half and half
  • 2 Tbsp. tomato paste
  • 1 c. mozzarella, shredded
  • 2 tsp. Tony Chacheres (cajun spice)
  • salt and pepper to taste
  • 1 sheet of puff pastry, thawed
Instructions
  1. In a skillet melt butter and sauté onions, shallots, mushrooms, green pepper, celery and garlic until onions are clear.
  2. Add flour; mix well and brown slightly.
  3. Add half and half slowly and blend well.
  4. Add crawfish along with seasonings.
  5. Cook about 15 minutes over med-low heat
  6. Fill a 9 x 13 casserole dish with crawfish filling.
  7. Top filling with rolled out sheet of puff pastry. Cut slits in pastry to vent.
  8. If you want a nice sheen, brush the pastry with egg yolk and water.
  9. Bake at 400º for 15 minutes.

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One Comment

  1. Congrats on your first vote!
    That pot pie just looks wonderful…

     

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