Paul Prudhomme’s Crawfish Pie

Name: Paul Prudhomme’s Crawfish Pie
Yield: Serves 6
Cuisine: United States
Ingredients: ¼ teaspoon garlic powder; ¼ teaspoon onion powder; ½ teaspoon ground white pepper; 1 teaspoon paprika; 1½ teaspoons salt; 16 fl oz (475 ml) double cream; 4 tablespoons very finely chopped celery; 5 tablespoons very finely chopped onions; 8 tablespoons very finely chopped green peppers; About 1 oz (25 g) flour; 2 fl oz (50 ml) vegetable oil; About 1¼ lb (550 g) flour; 4 fl oz (120 ml) milk; 3 eggs; ½ teaspoon salt; 5 oz (150 g) sugar; 1½ teaspoons vanilla essence; 12 oz (350g) unsalted butter, at room temperature; ⅛ teaspoon dried basil; ⅛ teaspoon dried thyme; ¼ teaspoon filé powder (optional); ¼ teaspoon ground black pepper; ¼ teaspoon ground red pepper (preferably cayenne); ¼ teaspoon mustard powder; 12 tablespoons finely chopped spring onions; 6 oz (175 g) unsalted butter; 1 teaspoon crushed garlic; 1½ lb (700 g) peeled crawfish (freshwater crayfish) tails

Preparation info

Serves
6

Difficulty
Medium

Appears in

Floyd's American Pie

By Keith Floyd

Published 1989

About

Ingredients

Crusts

12 oz (350g) unsalted butter, at room temperature
5 oz (

Americas
United States
Dinner

Method

First make the crusts. You will need at least 6 individual oval ovenproof pie-dishes, each about 12 fl oz (350 ml) capacity.

In a large bowl combine the butter, sugar, vanilla and salt; stir until