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chad burke’s

Crawfish Pie

INGREDIENTS
1/2 cup green shallots, sliced
1 stick salted butter

1/4 cup flour
1 cup chopped onion
garlic, minced

green pepper, chopped
3 Tbsp. fresh parsley, minced
2 Tbsp. chopped celery

1 Tbsp. salt
3/4 tsp. black pepper
1/8 tsp. cayenne

1/4 cup heavy cream
2 Tbsp. brandy

2 lbs. crawfish tails
ready-made pie crust (top & bottom)

Melt butter over low heat. Add flour and stir until
golden roux begins to form.

Add onions, garlic, green pepper, parsley, celery,
and green shallots. Continue stirring until vegetables
are soft. Add salt, pepper, cayenne, heavy cream,
and brandy. Mix gently, but thoroughly, and cook
for 4 minutes on very low heat.
Add crawfish tails. Cook for 12-15 minutes over low
to medium heat, or until tails are soft, but not mushy.
(If tails were purchased partially cooked, only cook
for 5-7 minutes)
Remove from heat. Line 9-inch pie pan with pie
crust, fill with mixture, then cover with remaining pie
crust. Pinch edges to seal, and cut approximately 8
slits in top. Bake at 350° for 25-30 minutes.

from “Men Who Cook, vol. II”,
originally published 1997

*information herein reflects facts from the date of publication. The
chamber makes no claim to the current validity of such, and is
meant solely for entertainment purposes.
32 Deer Park Chamber of Commerce