2 tbsp butter
2 Andouille or smoked sausages, sliced into thick
1/2 onion, finely diced
1 green bell pepper, diced
1/3 cup flour
2 tbsp Cajun spice mix
1/2 tsp white pepper
1 tsp salt
1 3/4 cups milk
3 1/2 cups grated cheese, divided
12 oz macaroni, cooked al dente
2 cups cooked mini-shrimp
1 package pre-rolled puff pastry
1 egg, beaten, for egg wash
1/2 cup breadcrumbs
Small bunch chives, finely chopped
Heat the butter in a large saute pan. Add in the chopped sausage and cook until browned all over. Scoop out the sausage and set aside. Add the chopped onion and pepper and cook for a few minutes until soft and starting to brown. Reduce heat and add in the flour. Stir constantly for a few minutes, until the roux is turning toffee brown. Add in the Cajun spice mix, white pepper and salt. Gradually add the milk, slowly at first while stirring constantly, to avoid lumps. Once the milk has been combined, cook for a few minutes, while stirring and scraping the bottom, until it starts to thicken. Add 2 1/2 cups grated cheese and stir until melted, then remove from heat. Return the cooked sausage to the pan, add the pasta, stir it all together, then leave it to cool for 1 hour.
Preheat the oven to 400 degrees. Mix the crawfish tails through the cooled mac and cheese filling.
Roll out the pastry, and cut it out into a circle big enough to line the base and sides of a 9-inch pie pan, as well as leave about 1 inch extra around the edge. Pile the mac and cheese filling into the dish. Fold in and shape the edge of the pastry, then brush with egg wash.
Top the pie with the remaining grated cheese and breadcrumbs, then cook for 30 minutes until the pastry is cooked and the filling is well browned. Allow to set for 10 minutes or so, sprinkle with finely chopped chives, then cut into slices and serve.