Crawfish Pie

By corlear

Ingredients

• 2 tablespoons vegetable oil
• 1/2 cup finely chopped poblano pepper
• 1/2 cup finely chopped red bell pepper
• 1/2 cup finely chopped yellow onion
• 1 pound crawfish tail meat
• 1/2 teaspoon cumin
• 2 teaspoons Creole Seafood Seasoning (see recipe)
• 2 tablespoons Louisiana hot pepper sauce
• 2 tablespoons Worcestershire sauce
• 1 cup grated pepper jack cheese
• 1/2 recipe Dad’s Hush Puppies batter (see recipe)
• 4 teaspoons salted butter

Details

Servings 4

Preparation

Step 1

Heat oil in a medium skillet over medium heat; add poblano and red peppers and onion. Sauté until vegetables are translucent.

Add crawfish and cook until crawfish are hot. Mix in cumin, Creole Seafood Seasoning, hot sauce and Worcestershire.

Remove skillet from heat. Fold in cheese and allow cheese to melt. Divide ingredients evenly among 4 (5-inch) ungreased skillets or ovenproof ramekins.

Preheat oven to 350 degrees.

Prepare Hush Puppies batter and evenly cover crawfish mixture in skillets.

Bake 15 minutes, or until batter is cooked through when a toothpick inserted in center of batter comes out clean. Remove from oven and top each serving with 1 teaspoon butter. Dust handles of the skillets with a little flour to symbolize “hot” handles. Serve piping hot.

Chef’s Tip: The miniature skillet or ramekin presentation is a great one for guests to see; however, if you don’t have 5-inch skillets or ramekins, consider making this recipe in one large skillet. Top with Dad’s Hush Puppies batter, allowing a longer cooking time. Check for doneness by inserting a toothpick into the center as described in the recipe. It’s fun to see the smiles when the steaming skillet arrives tableside for serving! Small skillets are available at kitchenware stores.