Wednesday, February 15, 2012

Crawfish and Andouille Pie

A yummy old fashioned Louisiana bayou entree!
     There are many great recipes for crawfish pie.  The filling can be made with a cream sauce, a red roux shrimp stock sauce or a creole tomato sauce.  Some crawfish pies are made with no sauce at all.  Fish, ham, mushrooms, sausage and fish are sometimes added to the recipe.  Crawfish pie basically is made with ingredients that are on hand.
     Many old traditional crawfish pie recipes are made with condensed milk or cream.  Canned condensed milk was a real commodity back in the days before refrigeration.  The canned milk or cream is turned into a heavy bechamel sauce as the filling is made.  A thick cream sauce makes for a very hearty, rich and savory crawfish pie!
     I added andouille sausage to the crawfish filling for this pie.  The smoky spicy flavor of andouille really compliments the flavor of crawfish nicely.  This is just one version of many crawfish pie recipes.  I do guarantee that you won't be disappointed with the flavor of this Louisiana bayou style pie!    
     Pate Brisee Recipe:  (Pie dough)
     Place about 1 cup of flour into a mixing bowl.
     Add 1/2 teaspoon of sea salt.
     Add 3/4 tablespoon of sugar.
     Rice the flour by adding a few drops of ice water at a time while stirring with a whisk.  (The flour should look like grains of rice.)
     Cut 1 1/2 ounces of unsalted butter into pea size pieces and drop them in a bowl of ice water.
     Gently add a few small pieces of the chilled hard butter at a time to the riced flour.
     Work the dough lightly with your fingers and for a minimal period of time leaving exposed small pieces of butter.
     Chill the dough, till it becomes very firm.
     Roll the pate brisee into 2 thin sheets on a floured counter top, when it is time to assemble the pie.

     Crawfish and Andouille Pie Filling:
     This recipe makes enough filling for one individual pie.
     Heat a saute pan over medium/medium low heat.
     Add 5 or 6 pats of unsalted butter.
     Add 2 tablespoons of finely chopped onion.
     Add 2 tablespoons of finely chopped mixed red and green bell pepper.
     Add 1 tablespoon of finely chopped celery.
     Add 2 cloves of minced garlic.
     Add 1 small chopped seeded serrano pepper.
     Saute till the vegetables start to become tender.
     Add 3 to 4 ounces of sliced andouille sausage that is cut in half lengthwise first.
     Saute till the vegetables become tender.
     Add just enough flour while stirring to soak up the excess grease in the pan and to form a pan roux.
     Stir until the flour thoroughly combines.
     Add 1/2 cup of dry white wine.
     Stir the sauce to temper the roux as it heats.
     Add 3/4 cup of cream.
     Stir as the sauce heats and thickens.
     Add 1/2 cup of shrimp stock.
     Stir till the sauce heats and thickens.
     The sauce should be a medium thin consistency at this point.
     Add 3 tablespoons of chopped tomato.
     Add 1 finely chopped green onion.
     Add the tail meat and fat from about 15 shelled poached crawfish.
     Add 1 bay leaf.
     Add 1 pinch of tarragon.
     Add 1 pinch of thyme.
     Add 1 small pinch of basil.
     Add 1 small pinch of marjoram.
     Add 1 small pinch of oregano.
     Add sea salt and black pepper.
     Add 1 pinch of paprika.
     Add 2 pinches of cayenne pepper.
     Add 1 teaspoon of lemon juice.
     Add 2 pinches of finely chopped Italian parsley.
     Stir the sauce.
     Reduce the temperature to medium low heat.
     Simmer and reduce the sauce, till it becomes a medium heavy thick consistency.
     Remove the pan from the heat.
     Allow the filling to cool to room temperature.
     Chill the filling in a refrigerator, till the temperature of the filling drops below room temperature.
     Crawfish and Andouille Pie:
     Brush a small pop ring mold or small pie tin with a little bit of melted unsalted butter.  (Use a small pop ring mold if you want a free standing pie, like the one in the pictures above.)
     Roll two small thin sheets of the pate brisee pie dough.
     Drape one sheet of dough over the pie tin.
     Tuck and press the dough lightly into the pie tin.
     Trim the dough, so it is slightly larger than the pie tin.
     Spoon the chilled filling into the pie.
     Brush the edges of the pie dough with egg wash.
     Drape the second sheet of pie dough over the top of the pie.
     Gently press the edges together.
     Trim off the excess pie dough.
     Use a for or a knife edge to press the edges together.
     Brush the top of the pie with egg wash.
     Cut some of the excess dough into decorative shapes.
     Decorate the top of the pie.
     Brush the decorations with egg wash.
     Poke a small hole in the middle of the top of the pie, so steam can escape.
     Bake the pie in a 425 degree oven, till the crust becomes fully cooked and golden brown.
     Allow the pie to cool for a couple minutes, so it becomes a safe serving temperature.
     Un-mold the pie from the pie tin or ring mold.  
     Use a large spatula to place the pie on a plate.
     Garnish with Italian parsley sprigs.

     The pie I made was decorated with a rustic wagon wheel shape.  Unfortunately, the steam hole got clogged up and the pie ballooned out!  This pie almost exploded!  As you know, I only cook a recipe once in this blog with no retakes.  This pie was okay looking, even though is got a little bit out of shape.
     Yes, a pie looks pretty as a picture as it sits there.  When the crawfish and andouille pie is cut open and the aroma is noticed, it won't take long for that pie to disappear!  The aroma of this crawfish and andouille pie is mouth watering!  The flavor is rich, savory and slightly spicy.  This is a yummy crawfish and andouille pie!  Mardi Gras!  ...  Shawna

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