Cornmeal-Crusted Crayfish Pies

Name: Cornmeal-Crusted Crayfish Pies
Yield: makes 8 individual pies
Ingredients: 2 1/2 cups all-purpose flour; 3/4 cup cornmeal; 1 tablespoon sugar; 1 1/4 teaspoons salt; 1/2 pound (2 sticks) plus 1 tablespoon cold butter; 3/8 cup sour cream; 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion, diced; 1 celery stalk, diced; 1 small green or red bell pepper, diced; 1/2 fennel bulb, diced, optional; 1 garlic clove, minced; 3 scallions, sliced thin; 3 tablespoons chopped fresh parsley; 2 tablespoons flour; 3/4 cup Chicken Stock (p. 206) or Vegetable Stock (p. 204), or 1/2 cup stock and 1/4 cup milk or cream; Zest and juice of 1 medium lemon (about 2 teaspoons zest and 3 tablespoons juice); 1/2 teaspoon Worcestershire sauce; 1 pound cooked and peeled crayfish tails, coarsely chopped; Salt and pepper; Hot sauce; Crispy bacon bits, diced pickled jalapeños, and sliced scallions, for garnish; Cornmeal Pie Crust

December 14, 2011

There’s a reason Hank Williams was inspired to write and sing “Jambalaya and a crawfish pie and filé gumbo…” Crayfish (pronounced “craw-fish” in Louisiana) pies are a beloved New Orleans snack, and this recipe has more vibrant flavor than traditional versions. With a spicy, savory filling encased in slightly sweet cornmeal dough, these crispy little pies are a somewhat refined take on one of my favorite Jazz Fest treats. Serve them with plenty of cold beer.

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