This meal is my attempt re-create what was one of my favorite meals from a restaurant that is long gone – Roux.
This dish – which is basically étouffée in a pie shell instead of being served on top of rice – was a revelation the first time I had it.
½ cups of roux (recipe coming soon)
½ lb of cooked crawfish tail meat
½ cup of heavy whipping cream
Frozen Pie Crust
Special Equipment: 4″ ~ 5″ Small Pie Pans.
First, cut down the pie crusts to fit in the small pans. Then, follow the instructions on the packaging.
Slowly bring roux up to a simmer as the pie crusts cook. Add crawfish, and cook for about 2 or 3 minutes – just to get the meat warmed up. Then, mix in heavy cream. You want to time it so that the pie crust come out of the oven just a few minutes before the filling in finished so that they are still warm. Plate the crusts, pour in filling and top with the chopped chives.
The first few times I made this salad, I used Trader Joe’s Traditional Carnitas instead of pulled pork. But I’ve since switched to using smoked ham. I use this recipe for the salad dressing. I get a mini baguette from the bakery, cut into ¼” slices, brush with garlic oil and then toast in the oven at 450° for 15 minutes. Immediately after the pan comes out of the oven, sprinkle grated cave aged Gruyère over the toasted bread. Then take a bag of baby spinach and remove all of the stems from each leaf. Mix with the pulled pork or ham (depending on which you are using) and grated Parmesan. Plate the cheese covered toasted bread and put salad on top then coat with the dressing.
• • • • • • • • • •