NEW ORLEANS (WGNO)–Taste at the Lake has been pushed back to May 31, but this morning we’re getting a tasty preview anyway, courtesy of the good people at Robért Fresh Market.
Marc Robert III, the director of sales and procurement, and Marcelle Robert, the director of marketing came on the show and cooked some Mini Crawfish Pies. Here’s the recipe:
Crawfish Tails – cooked and chopped
4 oz of House made Mushroom Soup
1/2 cup of onions – chopped
1/4 cup of celery – chopped
2 oz butter
1/4 cup of cornstarch slurry (cornstarch mixed with room temperature water)
2 tsp crab boil
1 cup heavy cream
2 tsp paprika
1 tsp Tony Chachere’s
8 mini pie shells – at room temperature
In a Skillet, melt butter and then sautee onions and celery until translucent. Add crawfish for one minute on high heat. Add mushroom soup, cream, crab boil, paprika, and Tony Chachere’s; bring to a simmer. Next, add cornstarch slurry and whisk constantly for five minutes. Allow to simmer for another 10 minutes. Remove from fire and let cool. Preheat oven to 350 degrees. Place 2 oz of crawfish sauce in each pie shell. Bake on a sheet pan for 20 minutes.
For more information about the Taste of the Lake event, click here.