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Fish and Shellfish, Mains, Sides

Crawfish Spinach Pie

Dear SOS: We attended Bon Temps Creole Cafe's annual Mardi Gras dinner in San Luis Obispo. The Crawfish Spinach Pie was outstanding. Could you possibly request this recipe? Belva Wiese Cayucos, CA Dear Belva: Bob Winick and Phil Lang, the ... Read more

Total time: 2 hours | Serves 4 to 8
  • 1/2 cup clarified butter
  • 1/2 cup flour
  • 2 cups cold milk
  • 6 green onions, chopped
  • 4 cloves garlic, minced
  • 1/4 teaspoon nutmeg
  • 1 teaspoon cayenne pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 cup cooked, drained and chopped spinach
  • Pastry for 1 (9-inch) single-crust pie
  • 3 eggs
  • 1 pound cooked crawfish tails, shelled

Step 1Heat the butter in a saucepan over medium heat. When hot, add the flour and stir, cooking until the mixture is a pale yellow and the raw flour taste is gone, 2 to 3 minutes.

Step 2Add the milk, a little at a time, stirring constantly. When it is thick and beginning to bubble, about 4 to 5 minutes, add the onions, garlic, nutmeg, cayenne pepper, white pepper, black pepper, paprika, salt and spinach. Cook for 2 or 3 minutes, stirring all the while. Remove the saucepan from the heat and cool the mixture completely.

Step 3Heat the oven to 350 degrees.

Step 4Roll and shape the pastry to fit a 9-inch pie pan. Set aside.

Step 5In a separate bowl, beat the eggs and fold them and the crawfish into the spinach mixture. Pour into the pie shell.

Step 6Bake the pie until the crust is golden and the center of the pie is set, 60 to 70 minutes. Cool 15 minutes before serving.

Note: To clarify butter, microwave 3/4 cup (1 1/2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom. You'll be left with about 1/2 cup. You can find frozen cooked crawfish tails at some fish markets.
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