You asked for it. You got it. Crawfish Pie.
Sep. 24, 2010 9:19 am
Updated: Oct. 1, 2010 4:48 am
Based on the recipe of mine that allrecipes.tv spotlighted in their latest episode of What's Cooking? and the name of this blog, you might begin to think that I spend more of time shopping in the Atchafalaya River Basin than I do in my local grocery store.
If I lived in Louisiana instead of New Jersey, that might be true but in the swamps we have up here, you are more likely to find Jimmy Hoffa than something edible. So I make do courtesy of my friends at
I love cajun food and crawfish in particular. The tails, while coming from a mud bug that looks like a tiny lobster, more closely resemble tiny shrimp. It has a sweet taste to it that really does stand out on it's own but it can also be used as a substitute
in some dishes for shrimp and vice versa. That's all well & good but let's cut to the chase and get to the good stuff. In the summer of 2008 we had our white formica & chrome disco kitchen gutted (I had refused to cook in it for the whole year we had been
in the house I hated the kitchen so much) and remodeled it to it's present state. When it was finally finished and my wife & I had the kitchen we had always dreamed of, (less the built in deep fryer which I thought about much too late in the game to economically
add in) I had to come up with a dish to officially christen the new kitchen. My # 2 daughter, much to my surprise, suggested I make Crawfish Pie. I was shocked. I had only made them once before and I had no idea she liked them that much but it is a great dish
that definitely tickled my fancy so I made them.
I don't want to throw my shoulder out yet again patting myself on the back but this particular batch was probably the best batch I have ever made and I have made them several times since. Maybe the Cajun Gods of Creole Cooking were smiling on me that day
or maybe it was the new kitchen and the excitement that we all felt from finally having a great place to cook. It doesn't matter because they have become a 3 to 4 time a year favorite for us to make & devour. Thanks to a comment & request yesterday on the
BUZZ (looking at you STACI) I finally got my act together and submitted the recipe and stuck it in my personal recipe box for all to share.
It makes 12 small puff pastry pies and because I hate to waste anything, I have taken to making a "crawfish pot pie" with the leftover center pieces of puff pastry. I suppose I could just halve the recipe but then what would I do with the extra center
pieces ? They don't exactly work as biscuits. Anyway, I wanted to share and I wanted to say thanks again to all of you that did watch What's Cooking? yesterday (or today or tomorrow) and I hope you all can handle another recipe of mine using critters from
Come back next time when we talk about the first recipe I ever printed out from this site back when it's name was CookieRecipe.com
Crawfish Pie - The Close-up