Drunken Crawfish Pie
Submitted by milo
Drunken crawfish pie tucks two pounds of crawfish tails into a buttery brandy-spiked cream sauce with the Cajun holy trinity, sealed inside a double crust and baked golden. A Louisiana classic that turns brunch or supper into an event.
YIELD
1 piePREP
10 minCOOK
30 minREADY
40 minDrunken crawfish pie is the Louisiana double-crust that proves seafood and pie pastry were always meant to be together. Two pounds of crawfish tails get folded into a roux-based sauce with the Cajun “holy trinity” of onion, bell pepper, and celery, then enriched with heavy cream and bathed with two tablespoons of brandy that gives the pie its name.
A light blonde roux is the foundation. Cooked just until the flour smells nutty and the butter takes on a faint cream color, not the dark chocolate roux a gumbo demands. That lighter version keeps the cream sauce silky instead of muddy.
Cool the filling fully before spooning into the bottom crust. Hot filling melts the pastry and turns the bottom soggy before it ever sees the oven.
Chef Tips
- Use Louisiana crawfish tails if you can find them, the flavor difference between domestic and Chinese-imported tails is dramatic. Frozen and thawed work just fine.
- Squeeze the crawfish tails dry in paper towels before adding. Excess water dilutes the cream sauce and runs out of the pie when slicing.
- Cut six slits in the top crust as the directions say, the steam from the filling needs an escape route or the crust balloons and bursts.
- Let the pie rest at least 15 minutes after baking. The filling sets during the rest and slices clean instead of running across the plate.
Variations
- Swap crawfish for shrimp, lump crab, or a mix of seafood for variety.
- Add a teaspoon of Cajun seasoning or a dash of Tabasco for more heat.
- Stir in a half cup of sliced mushrooms with the vegetables for extra earthy depth.
Ingredients
Directions
Melt butter over low heat in a large skillet.
Gradually add flour and cook slowly, stirring constantly until a very light roux begins to form.
Add veggies and continue to cook, stirring until veggies are very soft.
Add salt, brand, pepper and cream. Mix gently but thoroughly and cook for 3 additional minutes over low heat, then add crawfish tails and cook for 10 minutes or until tender.
Remove from heat.
Cool.
Spoon cooled filling into unbaked pastry shell.
Place a top crust over filled pie.
Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.
Bake at 350℉ (180℃) for 25 to 30 minutes or until crust is golden brown.
Cool and serve.
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