 Henry’s
Crawfish PieHenry’s Great Alaskan Restaurant This is a huge recipe—enough for all the gang—or the jambalaya can be frozen and reheated in hot water. Jambalaya 1 stalk diced celery 6 diced onions 3 diced red peppers 1 bunch green onions, diced 1 lb. butter 1can bacon bits 1 cup granulated garlic 2/3 cup paprika 1/2cup cajun spices 1/4 cup cayenne pepper 1 tbsp. white pepper 2 tbsp. thyme 1/2 cup basil 1/2 cup oregano 2 tbsp. fennel 1 tbsp. coriander 2 tbsp. parsley 1 #10 can diced tomatoes Stock 1/3 gallon chicken stock 1/3 gallon beef stock 1/3 gallon clam stock Place all veggies, butter and bacon bits into a very large stock pot. Cook on high heat until veggies are tender. Add spices. Add tomatoes and simmer for five minutes. Add stocks and bring to a boil. Thicken with roux and let simmer 5 minutes. To assemble the pie 1/2 gallon jambalaya 1/2 quart whipping cream 8 puffed pastry sheets 4 eggs, beaten 1/2 cup crawfish, per pie 1/2 cup baby shrimp, per pie Place jambalaya and whipping cream into a sauce pan and heat to a simmer, do not let boil. Remove from heat and let settle. Place meats in one serving oven-safe container, (a glass pie plate works well) and cover with sauce. Brush outside edge of pastry dish with egg wash. Trim puff pastry one inch larger than the circumference of the dish. Place pastry sheet on top of dish. Place in a 450°F oven for 12-15 minutes.
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Henry’s
Great Alaskan Restaurant