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Crawfish Pie anyone?
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 Posted: Mon Dec 26th, 2016 02:42 AM
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olyeller
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Finally gave in and decided to make one today. It wasn't nearly as hard as I thought it would be, just takes some time but man was it worth it.


Attachment: crawfish pie done.JPG (Downloaded 41 times)

Last edited on Mon Dec 26th, 2016 02:53 AM by olyeller



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 Posted: Mon Dec 26th, 2016 03:21 AM
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olyeller
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Well crap, just lost a long winded post for this recipe. Too tired and sleepy with a full tummy to be doing this tonight.
Will post recipe and pix manana...:wink:




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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:19 PM
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olyeller
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¾C lard, oil, or shortening
¾C  flour

Put the following ingredients in a bowl
1 Bell pepper, chopped
2 stalks of celery
1 large onion, chopped
2 garlic cloves, minced
½C finely chopped parsley
½tsp dried basil
½tsp dried oregano
1 bay leaf (remove after cooking)
½tsp cayenne pepper
¼tsp ground black pepper

Put the tomato and lemon juice in another bowl
1 skinned and pureed tomato
1TBLS lemon juice

Have the next ingredients ready to add as the recipe calls for them
1-1½ lbs peeled crawfish tails (cooked)
2ea 8oz bottles of clam juice
2tsp salt (more or less to taste)
6-8 chopped green onions with tops
Pie crust for a 10” double crust deep dish pie
 
Prepare all the ingredients first, except the pie crust.

Attachment: crawfish pie ingred.JPG (Downloaded 27 times)

Last edited on Mon Dec 26th, 2016 05:23 PM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:21 PM
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olyeller
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Heat lard in heavy deep skillet. Add flour all at once and brown roux slowly to peanut or deep brown color, about 45-50 minutes. Do not burn; discard if you do.




Attachment: crawfish pie roux.JPG (Downloaded 27 times)

Last edited on Mon Dec 26th, 2016 05:24 PM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:26 PM
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olyeller
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Add the first bowl of ingredients to the roux, stirring to distribute roux over chopped veggies. Cook over medium heat for 5-10 minutes, until the chopped vegetables are just wilted and getting soft.

Attachment: crawfish pie veg.JPG (Downloaded 26 times)

Last edited on Mon Dec 26th, 2016 05:33 PM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:34 PM
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olyeller
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Add the second bowl (tomato and lemon juice) and stir into the vegetables; cook for another 5-8 minutes.


Attachment: crawfish pie tomato and lemon.JPG (Downloaded 26 times)



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:37 PM
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olyeller
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Stir in crawfish, then the clam juice and salt. Simmer for about 20-30 minutes, stirring often enough to prevent sticking and burning. Taste and adjust seasoning to suit, but remember this should not be too spicy.




Attachment: crawfish pie add crawfish.JPG (Downloaded 26 times)



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:40 PM
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olyeller
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Stir in chopped green onion and remove from heat to cool.


Attachment: crawfish pie filling done.JPG (Downloaded 26 times)

Last edited on Mon Dec 26th, 2016 05:42 PM by olyeller



____________________
"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 05:47 PM
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olyeller
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Set oven at 375⁰. Prepare deep dish pie pan and bottom crust. When filling has cooled to just warm, spoon into pie crust. Fill the pan well. Arrange top crust, flute or otherwise crimp the top crust to the bottom and slit the top crust in several places to allow steam to escape. Bake for 20-30 minutes, until top crust is browned and filling is hot.
Serve hot.

Attachment: crawfish pie eating.JPG (Downloaded 25 times)



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"Wimachtendienk, Wingolauchsik, Witahemui”

He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 06:28 PM
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Charley



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Please tell me you mixed and rolled the crust out yourself. Frozen/refrigerated pie shells suck. I only use them when giving pies to people I don't care much about. Friends and family get real piecrusts!



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 Posted: Mon Dec 26th, 2016 06:58 PM
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olyeller
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Charley wrote: Please tell me you mixed and rolled the crust out yourself. Frozen/refrigerated pie shells suck. I only use them when giving pies to people I don't care much about. Friends and family get real piecrusts!
Charley, I cannot lie; it's a Pillsbury crust; the kind that you unroll. Just didn't have it in me to go the extra mile.
....but if it matters, Pillsbury is the only prepared crust I'll use...:sofa:

Last edited on Mon Dec 26th, 2016 07:00 PM by olyeller



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Mon Dec 26th, 2016 07:39 PM
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Snuffy
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Any recipe that starts out with 3/4 cup of lard has got to be good.:thumbs:



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 Posted: Mon Dec 26th, 2016 10:48 PM
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olyeller
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Snuffy, how many restaurants within 50 miles of your home have it on the menu?
Come on, fess up now....



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


 Posted: Tue Dec 27th, 2016 02:36 AM
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Snuffy
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More than I can count!

No Arkansas jokes, please.....:lol::lol:



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 Posted: Tue Dec 27th, 2016 04:01 AM
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Plainsman
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Why anybody would JOKE about Cajun restaurants is way beyond me!

Laissez les bon temps roulez!



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 Posted: Tue Dec 27th, 2016 01:08 PM
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olyeller
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Cajun food ain't a joking matter, but how high an Arkie can count may be :lol:



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He who knows not and knows he knows not is wise.


 Posted: Tue Dec 27th, 2016 04:24 PM
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Snuffy
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:lol::lol: Yep, still got all my digits, so my arit-ma-tic skills are still pretty good!:thumbs:



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 Posted: Tue Dec 27th, 2016 05:03 PM
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Plainsman
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Up to ten in the winter, twenty in summer. :)



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 Posted: Tue Dec 27th, 2016 05:47 PM
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Big Joe
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Funny but u's peoples need to learn how to count in Cajun, we can count to twenty in the warmer months LOL.... ten fingers up then ten fingers down.....ROFL

Around here that filling would never have made it to the pie shell, just dumped over rice and ate.....but that is the kids version there and even my grandkids would fuss about the lack of pepper in it....



 Posted: Tue Dec 27th, 2016 09:25 PM
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olyeller
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It is pretty mild, granted.
Many of the recipes from bonafide coon-ass cookbooks I have are some are mild and some are racy.
I like what the lady who wrote this recipe says about it, "Good Louisiana cooking should leave a warm glow in the back of your throat."

Some of her other dishes will make you ask for the ice cream. :wink:



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He who knows not and knows not that he knows not, is a fool.
He who knows not and knows he knows not is wise.


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