Crawfish Boil Potpies

louisianacookin.com

Larry Dean Jackson

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

Directions at louisianacookin.com

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