Spring has arrived so quickly! I love springtime for many reasons, but also because its crawfish season too. Crawfish boils are always a tradition in my family. Across the city, pounds and pounds of crawfish are beautifully prepared for family and friends.
Once its over, sometimes pounds of crawfish are left to fish after. There are so many items that can be prepared with leftovers.
Crawfish pie, crawfish bread, crawfish beignets, and crawfish etoufee are to name a few. Goodness! I sound like Bubba Gump!
The featured recipe is an oldie but goodie. The famed crawfish pie that’s been one of my favorites for a long time! The Holy Trinity of onion, celery, and pepper is always a great start to dish. I also added andouille sausage and serrano chile to bring out a little bite in this dish. All of this goodness baked in a pie shell! I encourage you to try out this recipe!
2 ½ C All purpose flour ¼ c butter
1 C butter ¼ c olive oil
8 tbs water 1 large onion, diced
½ tps salt ½ red bell pepper, diced
1 lb. Crawfish tails ½ green bell pepper, diced
8 oz andouille sausage, diced 1 serrano chile, diced
1.5 tbs. Nola Creole Rub 2 ribs of celery, diced
3 tbs AP flour 4 cloves garlic, chopped
2 medium tomatoes, diced 1 bunch of green onions, sliced
2 C chicken or shrimp stock Salt to taste
2 eggs Black Pepper to taste