As a child in Kentucky, sitting on the porch swing on warm summer nights listening to “Jambalya” by Hank Williams, I never imagined I would one day be a stone’s throw from cajun country serving crawfish pie to a table full of truly top-notch friends. It’s funny how things work out. I had to hunt a bit to find a crawfish pie recipe that contained less than two sticks of butter (that’s generally a challenge with Southern cooking). I went with this one because it included flour and an egg for structure, and that was a good decision. The pie crust, while not precisely a success, was not precisely a failure, and I consider that a success. All in all, this thing was absolutely delicious. Also delicious: the wine supplied by one of my guests. An apposite choice, no?