Best 3 Crawfish Pirogue Recipes

MON PIROGUE

Steps:

• 1. Crawfish Etouffee In a skillet, sauté onions, bell pepper, green onions, bay leaf, garlic, and parsley in butter and olive oil for 5 minutes. Add cornstarch and thicken for about a minute. Add crawfish tails, white wine, 1 cup of water and stir. Add white pepper, black pepper, cayenne pepper, and Tony. Cook on low for about 15 minutes. Add half and half then cook on very low for 5 more minutes. Set aside and keep warm.
• 2. Shrimp Scampi Melt butter in a skillet. Add garlic and olive oil. Let sauté for a couple of minutes (do not brown garlic). Add shrimp and sauté lightly. Add chopped mushrooms, oregano, basil, parsley, Tony and cayenne pepper. Stir for one minute then pour in sherry, and sprinkle in cornstarch. Saute for 3 minutes.
• 3. Smothered Alligator in Cream Sauce In a skillet, heat vegetable oil until it begins to smoke slightly. Add sugar in center of hot oil until sugar turns dark brown (could be black in some spots). Immediately add alligator meat into hot sugar oil. All pieces should be coated with the sugar and oil. Stir slightly. Add flour, onions, parsley, onion tops, garlic, peppers, Tony, and nutmeg. Stir a few times until the bottom of skillet turns brown. This is the seasoning roux. Pour in white wine and a 1 1/2 cup of water. Cover and smother for 15 minutes on low, stiring occasionally. Gravy will become thick, add half and half, butter and simmer for 5 minutes on very low. Set aside.
• 4. Eggplants (The Pirogues) Heat oil in a deep fryer at 375 to 400 degrees. Mix flour, Tony, black pepper, and white pepper in a flat dish. Wash, then dry eggplants. Cut eggplants long ways from the middle about ½ inch thick. You should get about three slices from each eggplant. Dip each slice one at a time into the flour mixture, then the eggs, then flour, then eggs, then seasoned bread crumbs. Press the bread crumbs into each eggplant making sure all sides are well coated. Deep fry the eggplants (Pirogues) until golden brown about 3 minutes. Set aside.
• 5. Grilled Catfish Coat each catfish with Italian dressing. Rub with garlic, paprika and Tony. Oil a section of a hot grill for 6 catfish. Add butter then grill each catfish on both sides until brown. About 2 minutes each side.
• 6. How to Serve Place each fried eggplant in the middle of a serving plate. Put a grilled catfish on top of each fried eggplant. Top each grilled catfish with crawfish etouffee. Put shrimp scampi (about 4 to 6 shrimp) on one side of your Pirogue and smothered alligator on the other. Sprinke with fresh chopped parsley. Voila! Taste Wonderful. Only hot garlic toast and a glass of Riesling could make this better. Chef Scott

EGGPLANT PIROGUE

Steps:

• 1. EGGPLANT: Salt the eggplant slices and let drain in a colander for about 10 minutes. Rinse and pat dry.
• 2. In a medium bowl beat eggs and half & half together. In a separate bowl mix fish fry, breadcrumbs and Cajun seasonings together. Put the flour in another bowl or pie plate.
• 3. Take a slice of eggplant and dust it in the flour, shake off excess, then dip in the egg mixture, then in the breadcrumb mixture. Make sure the eggplant is covered with the coating.
• 4. Set them on a platter lined with waxed paper. Repeat for the remaining eggplant slices. Put a layer of waxed paper between layers of eggplants as they are dipped and coated. Put in refrigerator for 30 minutes to 1 hour. (At this point start the sauce.)
• 5. If you want to fry the eggplants make sure you have enough oil to cover the eggplant slices and fry at 350 for 3-5 minutes or until golden brown. Remove fried eggplant to a platter lined with paper towels to drain. If you prefer to bake the eggplant, place on baking sheet sprayed with non-stick spray (I like olive oil spray) and bake at 450* for 10 minutes, flip slices over and bake for about 10 more minutes until golden brown.
• 6. SAUCE DIRECTIONS:
• 7. Make a light roux by mixing 1 cup butter and 1 1/2 cup flour together for at least 5 minutes.
• 8. In a large heavy skillet or saucepan bring stock, Cajun seasonings and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half, wine, and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
• 9. In Separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for about 3 minutes until the shrimp just start to turn pink. Pour shrimp and garlic mixture into white sauce and simmer on very low heat for about 15-20 minutes. Sauce should be fairly thick but you can adjust it to your liking. Season to taste with salt, white pepper and Cajun seasoning as desired.
• 10. TO ASSEMBLE:
• 11. Put a serving of angel hair pasta on a plate then top the pasta with 2 slices of eggplant. Ladle enough sauce over eggplant to also blend with the pasta.
• 12. Garnish with sliced green onions, chopped fresh parsley and a lemon wedge. Serve with green salad and garlic bread. Enjoy!

DOUG'S CRAWFISH PIE

Steps:

• Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
• Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
• Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
• Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
• Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.