Crawfish Boil Potpies
Yields: 4
  • ¼ cup oil
  • ¼ cup all-purpose flour
  • Crawfish Boil Stock (recipe follows)
  • 3 tablespoons Worcestershire sauce
  • Juice of 2 lemons
  • 1½ tablespoons salt
  • 2 tablespoons chopped fresh thyme, divided
  • 1 tablespoon Tabasco sauce
  • 1 teaspoon ground black pepper ½ teaspoon cayenne pepper
  • 2 medium artichokes, trimmed and outer leaves removed
  • 6 red bliss potatoes, sliced ¼ inch thick
  • 1 (16-ounce) package cooked crawfish tails
  • 2 cups fresh corn kernels
  • 1 cup heavy whipping cream
  • 4 (6-inch) baked piecrusts
  • ¼ cup unsalted butter
  • Garnish: chicken skin cracklin’s
  1. In a medium cast-iron skillet, heat oil over medium-low heat. Whisk in flour; cook, stirring constantly, until a chocolate-colored roux forms. Remove from heat, and set aside.
  2. In a large stockpot, bring Crawfish Boil Stock, Worcestershire, lemon juice, salt, 1 tablespoon thyme, Tabasco, black pepper, and cayenne to a simmer; simmer for 45 minutes.
  3. Add artichokes, and cook for 13 minutes. Add potatoes, and cook for 7 minutes. Remove artichokes and potatoes. Peel artichokes, remove chokes, and quarter hearts.
  4. Thicken stock with reserved roux, and simmer for 25 minutes, skimming often. Adjust seasoning, if desired. Keep warm.
  5. In a large saucepan, place crawfish, corn, and reserved artichokes and potatoes. Add cream and enough sauce to barely cover. Bring to a simmer over medium heat; cook until potatoes are just tender.
  6. Remove crawfish, potatoes, and artichokes from sauce, and arrange in prepared crusts.
  7. To sauce, add butter and remaining 1 tablespoon thyme; bring to a simmer. Pour sauce over crawfish, potatoes, and artichokes. Garnish with cracklin’s, if desired. Serve immediately.
Note: For 12 appetizer portions, use 3-inch premade pie shells.
Recipe by Louisiana Cookin at