â€¢ ½ cup (1 stick) real butter
â€¢ ¼ cup flour
â€¢ 1 cup chopped onion
â€¢ 2 teaspoons minced garlic
â€¢ â…“ cup chopped green pepper
â€¢ 3 tablespoons finely minced fresh parsley
â€¢ 2 tablespoons chopped celery
â€¢ ½ cup green shallot tops, thinly sliced
â€¢ 1 teaspoon salt
â€¢ ¾ teaspoon freshly ground black pepper
â€¢ â…› teaspoon cayenne
â€¢ ¼ cup heavy cream
â€¢ 2 tablespoons brandy
â€¢ 2 pounds crawfish tails
This is our traditional Thanksgiving crawfish pie main dish. The dish can be prepared as a large 9 inch pie or as small individual pies about 3 ½ inches in diameter. We prefer the small individual pies. We buy refrigerated pie crusts, roll out the crust a little thinner and cut to fit tart size pie tins. We use the left over crust pieces as a criss-crossed top. Just remember to reduce baking time by about ten minutes if you use small pies.
Pre-heat the oven to 350 degrees. In a large heavy skillet or sautéÎ„ pan, melt the butter over low heat. Gradually add the flour and cook slowly, stirring constantly, until a very light golden roux begins to form. Add the onion, garlic, green pepper, parsley, celery, and shallot tops, and continue cooking, still stirring, until the vegetables are very soft. Add the salt, black pepper, cayenne, heavy cream, and brandy. Mix gently but thoroughly and cook for about 4 minutes longer over very low heat, then add the crawfish tails and cook for 12 to 15 minutes, or until the tails are tender but not mushy. If the crawfish tails are partially pre-cooked, reduce cooking time to 5 to 7 minutes. Remove from the heat. Fill the pie shell(s) with the crawfish filling and cover with a top crust. Bake for 25 to 30 minutes or until the crust is golden brown.