Chicken & crayfish pies

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Freshwater crayfish, or crawfish as they are known in Louisiana, can have very little flavour. However, using a rich creamy sauce nantua, made from their shells, gives this pie a real full shellfish flavour to go with the mellow taste of the chicken. You can replace the chicken thighs with breast, but I wouldn’t recommend it as they tend to dry out. If you can’t find any fresh crayfish, then use lobster or crawfish (rock lobster), or even some langoustines. Alternatively, you can buy precoo