Jambalaya and a crawfish pie and file’ gumbo
‘Cause tonight I’m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we’ll have big fun on the bayou
Louisiana is such a wonderful place. It’s a sportsman’s paradise. It’s a reveler’s haven. It’s a music hot spot. More importantly, it’s a food lover’s dream come true. Cajuns truly love their food and have introduced the world to a wonderful cuisine all its own. Besides the standard fare, they eat alligator, duck, frogs, turtles, and mudbugs, aka crawfish, crayfish, crawdads. One of my favorite stories is about cajuns and crawfish told by Justin Wilson. You see, one day Momma crawfish was out with her baby “chirren” showing them the ways of the world. As they were walking the little chirren saw a cow in the pasture. They stopped dead in their tracks, reared back on their back legs, pulled their front claws in front of their faces and hissed. Momma crawfish looked at her chirren and said “don worry none, chirren, that’s just a cow. He won hurt you.” As they walked a little further, they came upon a mule. The little baby crawfish once again stopped dead in their tracks, reared back on their back legs, pulled their front claws in front of their faces and hissed. Momma crawfish looked at her chirren and said “don worry none, chirren, that’s just a mule. He won hurt you.” This act goes on for several different animals when all of the sudden Momma Crawfish stops dead in her tracks, pulls up on her hind legs with claws in front of her face and yells “Run like hell chirren. That’s a cajun and he’ll eat any damn thing!”
It’s a good thing those cajuns will eat any damn thing. If not, no one would know just how delectable mudbugs really are. This dish is a traditional Louisiana Crawfish pie and is very popular in Louisiana. When you’re wishing you were at Mardis Gras and looking for something with a little spice give this dish a try. It won’t disappoint.
For the Crust
- 12 oz sifted all-purpose flour (roughly 2-1/2 cups)
- 1 tsp. sea salt
- 12 Tbsp butter
- 4 Tbsp lard
- 1/2 cup cold water
For the Filling
- 1/2 cup butter
- 1/4 cup flour
- 1 onion, chopped
- 2 tsps. finely minced garlic
- 1/3 cup chopped green bell pepper
- 3 tbls. finely minced fresh parsley
- 2 tbls. chopped celery
- 1/2 cup thinly sliced green onion tops
- 1 tsp. salt
- 3/4 tsp. black pepper
- 1/4 cup heavy cream
- 3 tbls. brandy
- 1/2 cup shrimp stock
- 3 Tbsp Hot Pickled Red Pepper Sauce (alternatively, Louisiana Hot Sauce)
- 2 lbs cooked crawfish tails
For the Crust
Place butter and lard in freezer for 15 minutes. When ready to use, remove and cut both into small pieces.
Combine flour and salt in food processor by pulsing 3 to 4 times. Add butter.
Pulse 5 to 6 times until texture looks mealy.
Pulse again 4 times. Remove lid of food processor and add 1/4 cup of water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed.
Roll into ball, divide in half and flatten out into 2 disks.
Wrap in plastic wrap and refrigerate for 30 minutes. When ready to use, remove from refrigerator for 15 minutes before rolling out.
For the Filling
Melt butter over low heat in a large skillet.
Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel).
Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.
Add salt, black pepper, heavy cream, shrimp stock, red pepper sauce and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.
Add crawfish tails and cook for 10 minutes.
Remove from heat and let cool.
Spoon cooled filling into unbaked pastry shell.
Gently place top crust over filled pie. Fold excess dough over and flute as desired with 3 slits in the top crust. Brush with egg wash.
Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.
Cool 5 minutes. Cut into slices, serve and enjoy.