Crawfish Etouffee

Ingredients:

1 stick butter
2 cups onions, chopped
1 cup celery, chopped
1/2 cup green bell peppers, chopped
450 grams crawfish tails, peeled
2 teaspoons garlic, minced
2 bay leaves
1 tablespoon flour
1 cup water
1 teaspoon salt
Pinch of cayenne
2 tablespoons parsley, finely chopped 
3 tablespoons green onions, finely chopped 

How to cook:

Melt the butter in a saute pan. Add the onions, celery, and bell peppers and saute about 10 to 12 minutes. Add the crawfish, garlic, and bay leaves and reduce the heat to medium. Cook the crawfish for 10 to 12 minutes, stirring occasionally. Dissolve the flour in the water. Add the crawfish mixture. Season with salt and cayenne. Stir until the mixture thickens, about 4 minutes. Stir in the parsley and green onions and continue cooking for 2 minutes. Serve over steamed rice. Kali oreksi!

Pies Filled With Crawfish

Ingredients: 
Crust:
8 tablespoons butter
85 grams cream cheese
1 cup flour

Filling:
6 tablespoons butter
6 tablespoons flour
1 onion, diced
4 stalks celery, diced
2 carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly ground black pepper
4 cups chicken stock
How to cook:

Preheat oven to 325 degrees. For the crust: Blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 2.5 cm. in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes.

For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Kali oreksi!