Mary’s Crayfish Pies

Name: Mary’s Crayfish Pies
Yield: makes 2 dozen 3-inch pies
Ingredients: 1 cup (2 sticks) chilled unsalted butter, cut crosswise into 1/2-inch slices; 2 cups all-purpose flour; 1 cup cornmeal; 1/2 teaspoon kosher salt; 1/2 teaspoon Cajun seasoning; 1/4 teaspoon cayenne pepper; 2 large eggs; 2 large egg yolks; 2 teaspoons ice water; 1/2 cup (1 stick) unsalted butter; 1/2 cup all-purpose flour; 1/2 cup diced yellow onion; 3 green onions, white part only, diced; 1 red bell pepper, cored, seeded, and diced; 4 ribs celery, diced; 1 pound Louisiana crayfish tails (thawed, if frozen); 4 teaspoons minced garlic (about 4 medium cloves); 1/3 cup brandy; 1 1/2 cups heavy whipping cream; 1/4 cup finely chopped, stemmed Italian parsley; 2 shakes Tabasco sauce; 1/2 teaspoon kosher salt; 1/2 teaspoon Cajun seasoning

December 14, 2011

I fancy myself to be part Cajun, not surprising since I grew up on the Texas-Louisiana border. When entertaining, I often include a little something with Cajun flair. My Shreveport-born friend Mary Cunningham feels the same way. She served these at a recent dinner party in her home and happily shared her recipe (once she figured out what she did and wrote it down, that is). Like many accomplished home cooks I know, Mary rarely measures, cooking by taste and feel. I’ve adapted her recipe and created a cornbread crust to go with it. Depending on where you live, it may be tough to find crayfish. It can be ordered online, but if necessary, substitute an equal amount of chopped, fresh shrimp.

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