Drunken Crawfish Pie

Drunken 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.