Pierogies & Crawfish Recipe

Make dough

In a large bowl whisk together 3 cups flour and 1 tsp salt. Make a well and add warm water, beaten egg and 2 tbs melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface 6–8 minutes until smooth and elastic. Wrap in plastic and rest 30 minutes at room temperature.

Prepare potatoes

Place peeled cubed potatoes in a pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer 12–15 minutes until fork-tender. Drain thoroughly and return to pot.

Make filling

Mash hot potatoes with 1 tbs butter, 4 oz cream cheese and 1 cup grated cheddar until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust. Let filling cool to room temperature.

Shape pierogies

Roll dough to about 1/8-inch thickness on a floured surface. Use a 3-inch round cutter to cut circles. Place about 1 tablespoon of filling in center of each circle, fold in half and press edges to seal. Crimp with fork. Arrange on a lightly floured tray while you finish shaping.

Cook mirepoix

In a medium skillet over medium heat melt 3 tbs butter. Add 1/2 cup finely diced onion, 1/4 cup celery and 1/4 cup green bell pepper. Sauté until softened, about 4–5 minutes. Add 3 cloves minced garlic and cook 30 seconds until fragrant.

Build sauce

Stir in 1 tbs tomato paste and 2 tbs flour; cook 1 minute to remove raw flour taste. Gradually whisk in 1 cup chicken or seafood stock, scraping up any browned bits. Bring to a gentle simmer until slightly thickened, about 3 minutes.

Finish sauce

Lower heat and stir in 1/2 cup heavy cream, 1/4 tsp cayenne, 1/2 tsp smoked paprika, 1 tsp Creole seasoning, 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 2–3 minutes. Add 8 oz cooked crawfish tails and heat through 1–2 minutes. Taste and adjust seasoning. Keep warm.

Char corn

Heat a cast-iron skillet or grill pan over high heat until smoking. Add 1 cup corn kernels and char, stirring occasionally, until some kernels are blackened, 4–6 minutes. Remove and let cool slightly.

Finish relish

Combine charred corn with 1/4 cup diced red bell pepper, 1/2 tsp finely diced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice, 1 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Stir, taste and adjust seasoning. Set aside at room temperature.

Boil pierogies

Bring 4 cups water with 1 tsp salt to a rolling boil in a wide pot. Drop pierogies in batches, stirring gently so they don't stick. When they float (about 3–4 minutes) let them cook an additional 30–60 seconds, then remove with a slotted spoon to drain.

Pan-fry for finish

In a large skillet melt 2 tbs unsalted butter over medium-high. Add boiled pierogies in a single layer (work in batches) and fry until golden and crisp on both sides, about 2–3 minutes per side. Transfer to a platter and keep warm.

Fry tarragon leaves

Heat 1 cup vegetable oil in a small pot to 350°F (175°C). Pat tarragon leaves dry. Fry leaves in small batches for 6–12 seconds until crisp (they brown quickly). Remove with a slotted spoon to paper towels and immediately sprinkle with 1/4 tsp finishing salt. They will crisp further as they cool.

Spoon a generous ladle of warm Creole crawfish cream sauce onto each plate. Arrange 3–4 fried pierogies atop the sauce. Spoon a tablespoon of fire roasted corn relish beside or over the pierogies. Top with a few fried tarragon leaves and finish with a light sprinkle of lemon zest. Serve immediately.