Kaitlyn Comeaux: Baking up crawfish pies for Christmas – American Press

While some dwelling cooks are planning vacation dinners that embody the customary pecan or candy potato pie for dessert, Kaitlyn Comeaux is concentrating on crafting a savory pie, and it’s going like hotcakes.
“I don’t know if crawfish pies are a convention across the holidays for households round right here, however they’ve been in my household ever since I can bear in mind,” Comeaux stated. “We’re seafood fanatics.”
She’s speaking a couple of 9-inch crawfish pie, not the hand-held half-moon sort. Her pie holds nearly a pound of native crawfish, not the stuff from China. While she cooks, she’ll be listening to Zydeco and traditional nation, so yeah, there’s a chance that the nation traditional station will play a bit Hank singing about Comeaux’s culinary favourite.
“It’s a recipe I tailored from one among my grandmother at all times used,” Comeaux stated. “After making it and experimenting, I settled on seasoning it a bit in another way than she did, and I begin with a darker roux, a roux that takes extra time.”
Comeaux lives in Sulphur and hails from Crowley. She describes the filling as shrimp etouffee with out the rice, and has turned the crust over to her girlfriend Kaylyn Lugo. All crusts use oil, butter, margarine, lard or shortening. This is a buttery crust.
“The solely factor I learn about my grandmother is she had eight kids and he or she made certain all of them obtained her recipes,” Comeaux stated.
Friends who have been fortunate sufficient to get a slice of Comeaux’s crawfish pie satisfied her folks would pay for one. She’ll be making 40 within the subsequent couple of days, and all have offered.  That’s throughout day off from her full-time job as a telephone tech.
“People preserve telling me I must cost greater than $25,” she stated.
For Comeaux, it’s a labor of affection and never the one tasty savory deal with by which she specializes.
“I make a number of beef jerky and I’m good at roast, rice and gravy, ‘’ she stated. “I make cooking it an all-day affair.”