Photo from Louisiana Cookin Magazine
I was lucky enough to go to a crawfish boil on Thursday and brought some tails home :) Here's what I'll be fixin'!!! Nothing beats south La. in the spring... Crawfish boils are the best!
1 stick salted butter
1 c finely chopped onions
1 c finely chopped green bell peppers
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp freshly ground pepper
2 tbls tomato paste
1 tsp paprika
1/2 c water
2 tbls cornstarch, dissolved in 1 cup water (a slurry)
1 lb peeled La. crawfish tails
1/4 c chopped green onions, green part only
2 tbls chopped fresh parsley leaves
6- 3inch pie shells or 1-9inch pie shell, prebaked according to pkg directions
Heat butter in a medium saucepan over medium heat. Add onions and bell peppers and cook, stirring, until soft and lightly golden, about 6 minutes.
Add salt, cayenne, black pepper, tomato paste, paprika and 1/2 cup water. Reduce heat to medium-low and cook, stirring often, for 5 minutes.
Add cornstarch and water. Cook mixture, stirring often, until it is smooth and slightly thick. Add crawfish and cook, stirring occasionally, for 10 minutes. Add green onions and parsley and adjust seasoning to taste.
Remove mixture from heat and cool. Spoon mixture into the pre-baked pie shells. Place on a baking sheet and bake at 350°F until the mixture is bubbly, 8 to 10 minutes for small pie shells or 15 to 18 minutes for a 9-inch shell.
from Louisiana Cookin Magazine February 2010