Stinky’s bakes and serves this rich seafood pie in small bowls.
- Yield: 8 Servings
- 4½ cups chicken broth
- ½ cup butter
- 1½ cups chopped onion
- 1 cup chopped celery
- ½ cup chopped red or green bell pepper
- 1½ Tbsp minced garlic
- ½ cup all-purpose flour
- 1½ tsp Old Bay seasoning
- 1½ tsp minced canned chipotle pepper in adobo sauce
- ½ tsp jarred chicken soup base
- ½ tsp jarred seafood soup base
- ¼ tsp freshly ground pepper
- 1 bay leaf
- 1 (1-lb) package frozen cooked peeled and deveined crawfish tails, thawed
- ½ 10-oz.) can diced tomatoes and green chiles
- 1 (8-oz.) package pepper Jack cheese, diced
- 2 green onions, sliced
- Pie Dough
- 1 large egg, lightly beaten
How to Make It
- Bring broth to a simmer in a large saucepan over medium heat. Meanwhile, melt butter in a large Dutch oven over medium-high heat. Add onion and next 2 ingredients; sauté 6 to 7 minutes or until tender. Add minced garlic; sauté 1 minute. Add flour; cook, stirring constantly, 10 minutes or until browned.
- Add simmering broth, 1½ cups at a time, to sautéed mixture; whisk until blended. Add Old Bay seasoning and next 5 ingredients, whisking until blended. Bring to a boil; reduce heat to low, and simmer, uncovered, 20 minutes.
- Stir crawfish tails, tomatoes, and green chiles into mixture; cook 1 minute or just until thoroughly heated. Remove from heat; stir in cheese and green onions.
- Preheat oven to 425°. Turn out pie dough onto a lightly floured surface. Roll each dough to ⅛-inch thickness. Cut out 8 circles, each large enough to cover top of a 10-oz. ramekin. Lightly grease 8 (10-oz.) ramekins. Spoon about 1 cup crawfish pie filling into each ramekin; top with dough cutouts, and crimp, sealing to ramekins. Brush tops with beaten egg. Cut slits in top for steam to escape.
- Place ramekins on an aluminum foil–lined baking sheet. Bake at 425° for 25 to 30 minutes or until browned and bubbly.