Ingredients
1 lb. crawfish tails with fat
1/3 cup butter
½ cup diced yellow onion
½ cup diced red onion
½ cup diced celery
½ cup diced green bell pepper
1/3 cup diced red bell pepper
¼ cup smoked and minced garlic
1/3 cup diced Tasso
½ cup all purpose flour
¼ cup tomato sauce
1 qt. shellfish stock
1/3 cup heavy cream
kosher salt
cracked black pepper
Louisiana Hot Sauce
9 inch pie shell
¼ cup shredded Mozzarella cheese
¼ cup Parmigianino- Regina cheese
Directions
Preheat oven to 400 degrees.
In a sauté pan heat butter until clarified. Add onions, celery, peppers, garlic and Tasso. Sauté about 5 minutes to sweat out all the vegetable flavors and sugars, they will begin to wilt. Add crawfish and continue to sauté for about 3 more minutes.
Add flour and whisk until a roux forms with a color resembling peanut butter. Add tomato sauce and then a little at a time add the shellfish stock (you may not need all the stock) until sauce consistency is achieved. Bring to a boil, reduce heat and simmer for 15 minutes.
Add heavy cream to thin sauce a bit and give a richer taste and color.
Season to taste with salt, pepper and LA hot sauce.
Pour into pre-baked pie shell, cover with cheeses and bake until cheese browns.
