Crawfish Pie with Chipotle Beaurre Blanc
1 each 10 in frozen pie shell partially cooked
2 tablespoons unsalted butter
1/3 cup finely diced yellow onions
1/4 cup finely diced red bell peppers
2 teaspoons chopped garlic
1/2 pound peeled crawfish tails
1 cup heavy cream
2 eggs
1/4 teaspoon freshly ground black pepper
Dash hot sauce
1/4 teaspoon Worcestershire sauce
2 tablespoons chopped fresh chives, plus more for garnish
1/2 cup grated Asiago Cheese
1/2 cup fresh breadcrumbs
Preheat oven to 350 degrees F.
Melt the butter in a medium saute pan over medium heat. Add the onions, bell peppers, garlic, 1/4 teaspoon of salt, and 1/4 teaspoon Creole seasoning. Saute for 3 minutes. Add the crawfish tails and saute for 1 to 2 minutes. Remove from the heat and cool slightly.
In a mixing bowl, whisk together the cream, eggs, remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, hot sauce, Worcestershire sauce, chives, breadcrumbs, and grated Asiago Cheese. Add the crawfish mixture fold in. Pour the mixture into the pie shell . Place in the oven and bake for about 35 minutes, or until the center sets and the top is golden. Remove from the oven and cool for 15 minutes, before slicing. Top with Beaurre Blanc sauce and chopped chives serve warm.
Chipotle Beaurre Blanc:
1 lemons, juiced
1 tablespoon chopped shallots
1/2 cup dry white wine
1 cup heavy cream
2 oz Tabasco Chipotle sauce
1 cup softened butter
Prepare the Chipotle Beaurre blanc sauce by combining the lemon juice, wine, chopped shallots and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. When the sauce has thickened, slowly whisk in the butter season with Chipotle Sauce.
Check taste for salt and pepper
