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Puff Pastry Crawfish Pie

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1 hr 10 mins total
30 mins prep

Recipe Filed Under
Shellfish, Bell Pepper, Cajun & Creole, Baking, One-Dish, Main Dish, Mardi Gras, Entertaining

Provided By: Alexis Touchet

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Creole meets Cajun in this upscale version of crawfish pie. A top hat of store bought puff pastry gives drama, and the addition of brandy and cream adds richness for that last splurge at the dining table before Lent begins.

Ingredients

Serves:

3 tablespoons unsalted butter

1/4 cup all-purpose flour

1 medium onion, finely chopped

1 medium green bell pepper, finely chopped

1 rib celery, finely chopped

3/4 teaspoon salt

3/4 teaspoon pepper

2 large garlic cloves, minced

1 1/2 cups reduced sodium chicken stock or broth

1/4 teaspoon cayenne

2 cups julienne-cut bagged carrots

1/2 cup heavy cream

2 tablespoons brandy

2 pounds drained thawed crawfish tail meat or cleaned raw large shrimp

1 1/2 cups frozen peas

1/4 cup chopped flat-leaf parsley

1 sheet frozen puff pastry, thawed

Directions

Equipment: a 2 1/2- to 3-quart oval baking dish (about 11- by 8 1/2- by 3-inch deep)

Melt butter in a 12-inch deep (3-inch) heavy skillet over medium-low heat, then add flour and cook roux, stirring, until golden, 8 to 10 minutes. Add onion, bell pepper, celery, and 3/4 teaspoon each salt and black pepper. Cook mixture, stirring occasionally, until celery is softened, about 12 minutes. Add garlic and cook, stirring, 1 minute. Add stock and cayenne, then bring to a boil, stirring occasionally.

Meanwhile, preheat oven to 425 F. with rack in middle.

Stir in carrots and simmer, stirring occasionally, until carrots are tender, 6 to 8 minutes. Stir in cream, brandy, crawfish, peas and parsley, then bring to a boil, stirring occasionally, and remove from heat. Taste for seasoning, then add salt and black pepper if necessary. (Filling will be thick, but will loosen once baked.) Transfer filling to baking dish.

Unfold pastry, then roll out on a lightly flour surface with a rolling pin to slightly larger than baking dish (pastry edges will hang lower). Brush edge of baking dish with water, then drape pastry over dish, letting excess hang over sides. Press pastry lightly onto edge to seal, then bake in oven until top is browned, 15 to 17 minutes. Serve each person a piece of crust with filling.

Editors Note: Filling can be made 1 day ahead and kept refrigerated once cooled. Heat filling before transferring to baking dish.

If substituting shrimp for crawfish, bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until shrimp are just cooked through, about 2 minutes.