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  • Crawfish Spinach Pie

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    Crawfish Spinach Pie
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/2 c. clarified butter see * Note
    • 1/2 c. flour
    • 2 c. cool lowfat milk
    • 6 x green onions minced
    • 4 x garlic cloves chopped
    • 1/4 tsp nutmeg
    • 1 tsp cayenne pepper
    • 1 tsp freshly-grnd white pepper
    • 1 tsp freshly-grnd black pepper
    • 1 Tbsp. paprika
    • 1 Tbsp. salt
    • 1 c. cooked liquid removed minced spinach Pastry for a 9" single-crust pie
    • 3 x Large eggs
    • 1 lb cooked crawfish tails shelled (available frzn at some fish markets)

    Directions

    1. * Note: To clarify butter, microwave 3/4 c. (1 1/2 sticks) of butter till melted, skim off the foam from the top, then pour off the butter and throw away any milky water on the bottom. You'll be left with about 1/2 c..
    2. Heat the butter in a saucepan over medium heat. When warm, add in the flour and stir, cooking till the mix is a pale yellow and the raw flour taste is gone, 2 to 3 min.
    3. Add in the lowfat milk, a little at a time, stirring constantly. When it is thick and beginning to bubble, about 4 to 5 min, add in the onions, garlic, nutmeg, cayenne pepper, white pepper, black pepper, paprika, salt and spinach. Cook for 2 or possibly 3 min, stirring all the while. Remove the saucepan from the heat and cold the mix completely.
    4. Heat the oven to 350 degrees. Roll and shape the pastry to fit a 9-inch pie pan. Set aside.
    5. In a separate bowl, beat the Large eggs and fold them and the crawfish into the spinach mix. Pour into the pie shell. Bake the pie till the crust is golden brown and the center of the pie is set, 60 to 70 min. Cold 15 min before serving.
    6. This recipe yields 4 to 8 servings.

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