I tried to post the recipe and something went wrong, so I am posting here:
Crawfish Pie
Rich seafood pie baked and served in small ramekins.
4 1/2 C Chicken Broth
1/2 C Butter
1 1/2 C Chopped Onion
1 C Chopped Celery
1/2 C Chopped Red or Green Bell Pepper
1 1/2 Tbsp Minced Garlic
1/2 C All Purpose Flour
1 1/2 tsp Old Bay Seasoning
1 1/2 tsp Minced Canned Chipotle Pepper in Adobo Sauce
1/2 tsp Jarred Chicken Soup Base
1/2 tsp Jarred Seafood Soup Base
1/4 tsp Freshly Ground Black Pepper
1 Bay Leaf
1 (1-lb) Package Frozen Cooked Peeled and Deveined Crawfish Tails, Thawed
1/2 (8-oz) Package Pepper Jack Cheese, Diced
2 Green Onions, Sliced
Pie Dough
1 Large Egg, Lightly Beaten
1. Bring broth to a simmer in a large saucepan over medium heat. Meanwhile, melt butter in a large Durch oven over medium-high heat. Add onion and next 2 ingredients; saute 6 to 7 minutes or until tender. Add minced garlic; saute 1 minute. Add flour; cook, stirring constantly, 10 minutes or until browned.
2. Add simmering broth, 1 1/2 cups at a time, to sauteed mixture; whisk until blended. Add Old Bay seasoning and next 5 ingredients, whisking until blended. Bring to a boil; reduce heat to low, and simmer, uncovered, 20 minutes.
3. Stir crawfish tails, tomatoes and green chiles into mixture, cook 1 minute or just until thoroughly heated. Remove from heat; stir in cheese and green onions.
4. Preheat oven to 425 degrees. Turn out pie dough onto a lightly floured surface. Roll each dough to 1/8 inch thickness. Cut out 8 circles, each large enough to cover the top of a 10 oz ramekin. Lightly grease 8 (10 oz) ramekins. Spoon about 1 cup of the crawfish pie filling into each ramekin, top each with a dough cutout, and crimp, sealing dough to ramekin. Brush tops with beaten egg. Cut slits in tops to allow steam to escape.
5. Place ramekins on an aluminum-foil lined baking sheet. Bate at 425 degrees for 25 to 30 minutes or until browned and bubbly. Serve hot and enjoy!
Makes 8 servings
Pie Dough
Make and chill this basic pie dough in advance.
3 C All Purpose Flour
1 tsp Salt
1 C Butter, cut into pieces
10 Tbsp Ice-Cold Water
1. Combine flour and salt in a large bowl, stirring well. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Sprinkle ice-cold water 1 Tbsp at a time, over surface of mixture in bowl; stirr with a fork until dry ingredients are moistened.
2. Shape dough into 2 flat disks. Wrap disks in plastic wrap, and chill 1 to 24 hours.
Makes 2 dough disks.
