Shanna's Crawfish Spinach Pie
1/2 cup clarified butter see * Note
1/2 cup flour
2 cup cold milk
6 green onions chopped
4 garlic cloves minced
1/4 tsp nutmeg
1 tsp cayenne pepper
1 tsp freshly-ground white pepper
1 tsp freshly-ground black pepper
1 tbs paprika
1 tbs salt 1 cup cooked drained chopped spinach
Pastry for a 9" single-crust pie
3 eggs
1 lb cooked crawfish tails shelled (available frozen at some fish markets)
Method:
* 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.
Heat 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.
Add 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.
Heat the oven to 350 degrees. Roll and shape the pastry to fit a 9-inch pie pan.
Set aside.
In a separate bowl, beat the eggs and fold them and the crawfish into the
spinach mixture. Pour into the pie shell. Bake the pie until the crust is golden
and the center of the pie is set, 60 to 70 minutes. Cool 15 minutes before
serving.
This recipe yields 4 to 8 servings.
1840
Lower and Upper Canada united.