This is a delightful dish. It is so easy to fix, I guarantee!
- salt to taste
- 1/4 cup vegetable oil
- pepper to taste
- 1/2 cup green onions chopped
- 1/2 cup all purpose flour
- 1 teaspoon garlic minced
- 1/4 cup parsley chopped
- 1/2 cup mushrooms chopped
- 1 cup mirliton (chayote)
- 1 cup fish stock
- 1 pound crawfish peeled, deveined
- 1 each pie crust 9 inch, top and bottom
- hot pepper sauce to taste
- Carbohydrate 29.5705285493129 g
- Cholesterol 80.2816666666667 mg
- Fat 17.0021802977328 g
- Fiber 1.72996500860893 g
- Protein 14.7950471604561 g
- Saturated Fat 4.34092262313717 g
- Serving Size 1 1 Serving (207g)
- Sodium 266.763097546394 mg
- Sugar 27.8405635407039 g
- Trans Fat 1.36526449754729 g
- Calories 331 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Heat the oil in a large saucepan over medium heat. Then stir in the flour to make a small dark roux. Add the green onions, parsley, mushrooms, and mirliton, and cook until the onions and mushrooms are tender, stirring occasionally. Stir in the stock and garlic, and continue cooking and stirring until the mixture begins to thicken. Add the crawfish, salt, and hot sauce, and mix well. Pour the mixture into the pie shell and cover it. Pinch the edges to form a seal, then punch holes in the top to vent. Bake for 1 hour until the crust is golden brown.
- Shrimp may be substituted in place of the crawfish tails. Justin Wilson's Louisiana Hot Sause may be substituted with ground cayenne pepper.
Reading the Crust and Filling Visual Cues
How do you know when a double-crusted seafood pie is truly finished baking without piercing the interior and losing steam? Visual indicators remain the most reliable metric in professional kitchens. Watch for the pastry to turn a deep, uniform golden brown across the entire nine-inch surface while the internal liquid bubbles visibly through the vent holes. Because protein-rich crawfish tails can toughen if subjected to excessive dry heat, pulling the pie exactly at the sixty-minute mark ensures the pastry is baked through while keeping the shellfish tender.
Managing Roux and Seafood Sequencing
Building a successful small roux requires steady attention and continuous movement over medium heat until the flour and oil reach a toasted color profile. Adding the mirliton and mushrooms immediately after the flour mixture darkens stops the cooking process and creates a flavorful moisture base. When folding in the peeled crawfish tails near the end of the stovetop phase, remember that they require minimal thermal manipulation before transferring into the pie shell.
