Kevin Russell’s “Son of a Gun We’ll Have Big Fun” New Year’s Crawfish Pie

Seasons: 

Makes 1 double-crust pie
Photography by Melanie Grizzel

Easy

Kevin Russell’s “Son of a Gun We’ll Have Big Fun” New Year’s Crawfish Pie

Ingredients

For 1 Batch(es)

Recipe

  • 1/2 stick(s) butter
  • 1 onion(s) diced
  • 1 green bell pepper(s) diced
  • 1/2 cup(s) chopped celery
  • Salt and pepper, to taste
  • Cayenne, to taste
  • 2 tablespoons paprika
  • 1 pound(s) cooked crawfish tail meat
  • 1 1/2 teaspoons Tony Chachere’s Creole seasoning
  • 2 tablespoons flour
  • 1 cup(s) water
  • 1/2 cup(s) chopped tomatoes (optional)
  • 2 piecrusts (homemade or storebought)
  • 1 egg(s) beaten

Kevin Russell’s “Son of a Gun We’ll Have Big Fun” New Year’s Crawfish Pie Directions

  1. Method courtesy of Kevin Russell: “Preheat the oven to 400 degrees. Melt the butter in your pan.
  2. Add your onions, peppers and celery. Cook those ’til they’re looking nice and smelling good. Hit ’em with a little salt and pepper and the cayenne and paprika.
  3. Put your crawfish tails in a bowl and hit ’em with some Chachere’s. Mix it up good. Season to your taste. Throw those tails in your pan and cook ’em a few minutes.
  4. Now, if you have a lot of liquid in there, just add the flour to it and stir it up. If it’s dry, then make a slurry with that water. Stir the flour into the water and then pour it in the pan.
  5. Bring to a boil and simmer/stir it up until it thickens. Add the tomatoes and stir.
  6. Spoon the mixture into your piecrust. Put the top crust on. You might need to trim it so it looks the way you want. Then brush the whole crust with the egg.
  7. Cook for 30 to 45 minutes until it’s golden and bubbly. Let it cool for 15 minutes. Enjoy. Send me a picture to facebook.com/shinyribs.”

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