CORN AND CRAWFISH POT PIE
The amount of corn can vary depending on how corny you like it: I liked the amount that three ears yielded--my family would have preferred less.
Ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 leeks white and light green parts only, thickly sliced and soaked to remove dirt
- 2 carrots peeled and finely diced
- 1 cup celery and leaves finely diced
- 2-3 ears fresh corn shucked and kernels removed
- 1 teaspoon Salt divided
- 1 teaspoon freshly ground black pepper
- 2 teaspoons Old Bay seasoning divided
- 4 Tablespoons butter
- 16 oz frozen crawfish tails thawed, drained, rinsed and coarsely chopped
- 4 Tablespoons flour
- 1/2 teaspoon smoked paprika
- 2 cups vegetable stock
- 1 refrigerated pie crust rolled out
- 1 egg beaten
Instructions
- Preheat oven to 400 degrees. Heat large sauté pan over medium heat. Add olive oil and leeks to the pan. Sauté until leeks begin to soften and brown; season with 1/4 teaspoon salt. Add carrots and celery to pan, season with 1/4 teaspoon salt; cook for five minutes, stirring occasionally. Stir in fresh corn and sauté for another 2-3 minutes. Transfer mixture to a large baking dish. Set aside.
- In same pan, melt butter. Sauté crawfish tails for 2-3 minutes, coating well with the butter. Sprinkle in flour and stir well to coat. Allow to cook for 1 minute. Add vegetable stock, Old Bay seasoning, smoked paprika, pepper and remaining salt; stir well to combine. Bring to a gentle boil. When sauce has thickened, transfer to baking dish with vegetables. Stir well to evenly combine.
- Depending on the size and shape of your baking dish, top with pie crust--either whole or cut into strips and laid into a criss-cross pattern. Brush beaten egg over pie crust.
- Bake 20-30 minutes or until crust is golden brown. Allow to cool for 10 minutes before serving; filling will be extremely hot.
Tried this recipe?Let us know how it was!