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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I was doing a project on cajun and creole food, so I invested in some help from Susan Merrick who owns and operates cajun-country- . She helped me out with these recipes!! So I want to thank her! Ingredients:
1/2 cup unsalted butter |
1/4 cup flour |
3 tablespoons tomato sauce |
1 medium onion, finely chopped |
1/2 bell pepper, finely chopped |
1/2 cup celery, finely chopped |
4 green onion tops, chopped |
2 garlic cloves, minced |
2 tablespoons dry vermouth |
2 lbs crawfish tails, peeled |
4 green onion tops, chopped |
2 teaspoons salt |
1 teaspoon cayenne |
1 (10 ounce) package of pepperidge farm's frozen puff pastry shells, thawed |
Directions:
1. In a Large saucepan melt the butter over medium heat.
2. Whisk in the flour and cook, stirring frequently, until the roux turns dark golden brown.
3. Stir in the tomato sauce, onion, bell pepper, celery, green onion bottoms, and garlic. Add the vermouth and reduce the heat.
4. Cook, covered, stirring occasionally, for 1 hour.
5. Stir in the crawfish tails, green onion tops, salt, and cayenne. Cook, covered, for 20 minutes.
6. Transfer the mixture to a medium bowl and cool for 30 minutes.
7. On a floured surface roll out 4 of the patty shells to form the bottom pastry crust, transfer the crust to a 9 pie pan, and fill it with the crawfish mixture.
8. Roll out the remaining 2 patty shells to form the top crust, place it on top of the pie, and seal the edges.
9. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
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