Indulge in a delightful culinary journey with our comprehensive guide to crawfish pie, a timeless classic that embodies the essence of Louisiana's rich culinary heritage. Experience the symphony of flavors as succulent crawfish, aromatic vegetables, and a medley of herbs and spices come together in perfect harmony, enveloped in a flaky, golden-brown crust. Discover the secrets behind this iconic dish, from selecting the freshest crawfish to mastering the art of creating a flavorful filling and a crust that shatters at the first bite. Elevate your cooking skills and impress your loved ones with this exceptional dish that promises to tantalize taste buds and create lasting memories.
Check out the recipes below so you can choose the best recipe for yourself!
CRAWFISH PIE
A classic New Orleans Crawfish Pie Recipe featuring a savory, Creole crawfish filling, enclosed in buttery, flaky pie crust and baked to perfection.
Provided by Kelly Anthony
Categories Main Course
Time 1h25m
Number Of Ingredients 18
Steps:
- Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
- Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
- Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
- Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
- Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
- Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
- To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
- Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
- Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy
Nutrition Facts : Calories 382 kcal, Carbohydrate 39 g, Protein 7 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 51 mg, Sodium 955 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CRAWFISH PIE
Provided by By Nell Aucoin Robarge
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.
CRAWFISH PIE
Steps:
- Place the pie crust into a deep-dish pie plate.
- Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
- Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
- While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.3 g, Cholesterol 79.1 mg, Fat 18.3 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 7.5 g, Sodium 845.4 mg, Sugar 2.5 g
CRAWFISH PIE
Provided by Emeril Lagasse
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
- In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
- Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.
CRAWFISH PIE
Steps:
- Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
- Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
- Individual pies:
- Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.
CRAWFISH PIE
Well, it's a Cajun style crawdad pie. Not fancy I guess, but good and filling. And dat's da trooth. ;p Support our American crawfish farmers! Buy American!
Provided by Iowahorse
Categories Pot Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a medium-sized pot, sauté onion, celery and bell pepper, with butter.
- Once it becomes tender, add crawfish fat and cook for 10 minutes.
- Now, add crawfish tails, parsley, green onion, and seasoning.
- You could add cornstarch to get thick gravy.
- Cook until the gravy thickens to required consistency.
- Place half of the pie-crust dough onto a 9-inch pan and fill it with filling.
- Place the other crust on top, moisten and seal edges of the crusts.
- Make sure to cut slits on the top crust, to let out steam.
- Bake in the oven at 450 deg F for 10 minutes, then reduce to 375 deg F and cook for 35 minutes.
- Once the crust is golden-brown, the pie is ready.
Nutrition Facts : Calories 491, Fat 35.5, SaturatedFat 15.4, Cholesterol 136.7, Sodium 923.8, Carbohydrate 26.8, Fiber 1.8, Sugar 1.3, Protein 16.6
Tips:
- To make the crawfish pie filling, you will need to clean and devein the crawfish. This can be a time-consuming process, but it is important to do it properly to remove any grit or sand from the crawfish.
- Once the crawfish are cleaned, you can cook them in a variety of ways. You can boil them, steam them, or fry them. The cooking method you choose will depend on your personal preference.
- Once the crawfish are cooked, you can add them to the pie filling. The filling also typically includes a mixture of vegetables, such as onions, celery, and green bell peppers. You can also add other ingredients to the filling, such as mushrooms, shrimp, or crab.
- Once the pie filling is prepared, you can assemble the pie. You will need to roll out a bottom crust for the pie and place it in a pie plate. Then, you will add the pie filling to the crust. Finally, you will roll out a top crust for the pie and place it on top of the filling. You will then crimp the edges of the crusts together to seal the pie.
- Bake the pie in a preheated oven until the crust is golden brown and the filling is bubbling. The baking time will vary depending on the type of pie crust you use.
Conclusion:
Crawfish pie is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover crawfish, and it can also be made with other seafood, such as shrimp or crab. With its creamy filling and flaky crust, crawfish pie is sure to be a hit at your next gathering.
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