Ingredients with Measurements:
- 1 pound crawfish tails, peeled
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 2 refrigerated pie crusts
Special equipment needed:
- 9-inch pie dish
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt the butter over medium heat.
3. Add the flour and whisk until smooth.
4. Add the onion, bell pepper, celery, and garlic. Cook until the vegetables are tender, about 5 minutes.
5. Add the Cajun seasoning, salt, black pepper, and cayenne pepper. Stir to combine.
6. Gradually add the chicken broth and heavy cream, whisking constantly until the mixture is smooth.
7. Add the crawfish tails and stir to combine.
8. Remove the skillet from heat and let cool for a few minutes.
9. Place one pie crust in the bottom of the pie dish.
10. Pour the crawfish mixture into the pie crust.
11. Place the second pie crust on top of the crawfish mixture.
12. Crimp the edges of the pie crusts together to seal.
13. Cut a few slits in the top of the pie crust to allow steam to escape.
14. Bake for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
15. Let the pie cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
5. Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 15g
Cholesterol: 165mg
Sodium: 820mg
Carbohydrates: 31g
Fiber: 2g
Sugar: 2g
Protein: 17g
Substitutions for ingredients:
- Shrimp can be substituted for crawfish.
- Vegetable broth can be substituted for chicken broth.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add diced tomatoes to the filling for a slightly different flavor.
- Use a homemade pie crust instead of refrigerated pie crusts.
Tips and tricks:
- Make sure to seal the edges of the pie crusts well to prevent the filling from leaking out.
- Let the pie cool for a few minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat individual slices in the microwave or oven until heated through.
Presentation ideas:
- Serve the pie on a decorative plate or platter.
- Garnish with chopped parsley or green onions.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- Cornbread
- Rice pilaf
- Steamed vegetables
Suggested side dishes:
- Corn on the cob
- Roasted potatoes
- Grilled asparagus
Troubleshooting advice:
- If the filling is too thin, add a little more flour to thicken it up.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the crawfish thoroughly to prevent foodborne illness.
Food history:
- Cajun cuisine originated in Louisiana and is known for its bold flavors and use of local ingredients.
Flavor profiles:
- Spicy, savory, creamy
Serving suggestions:
- Serve the pie as a main dish for dinner.
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Region: Louisiana