Ingredients with Measurements:
- 1 lb crawfish tails, peeled
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk
Special equipment needed:
- 9-inch deep-dish pie pan
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, melt 1/2 cup of butter over medium heat. Add the flour and whisk until smooth. Cook for 2-3 minutes, stirring constantly.
3. Add the onion, bell pepper, celery, and garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Gradually stir in the chicken broth and heavy cream. Cook for 5-7 minutes, stirring constantly, until the mixture thickens.
5. Add the crawfish tails, parsley, green onions, salt, black pepper, cayenne pepper, thyme, and oregano to the skillet. Stir to combine.
6. Pour the crawfish mixture into the pie pan.
7. In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
8. Cut in the cold butter until the mixture resembles coarse crumbs.
9. Stir in the buttermilk until a soft dough forms.
10. Turn the dough out onto a floured surface and knead briefly.
11. Roll the dough out to a 10-inch circle.
12. Place the dough over the crawfish mixture in the pie pan.
13. Trim the excess dough and crimp the edges.
14. Brush the top of the dough with melted butter.
15. Cut a few slits in the top of the dough to allow steam to escape.
16. Bake for 35-40 minutes, or until the crust is golden brown.
- Time:
Preparation time: 30 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 490
- Fat: 28g
- Carbohydrates: 45g
- Protein: 15g
Substitutions for ingredients:
- Shrimp can be substituted for crawfish.
- Whole milk can be substituted for heavy cream.
- Regular milk with 1 tbsp of vinegar can be substituted for buttermilk.
Variations:
- Add diced tomatoes to the crawfish mixture.
- Use a store-bought pie crust instead of making the biscuit crust from scratch.
Tips and tricks:
- Make sure the butter for the biscuit crust is cold and cubed to achieve a flaky texture.
- Use a pastry brush to evenly distribute the melted butter on top of the biscuit crust.
- Allow the pie to cool for at least 10 minutes before slicing and serving.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the pie on a baking sheet and cover with foil.
- Bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Garnish with chopped parsley or green onions.
Pairings:
- Chardonnay or Pinot Grigio
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the biscuit crust is too dry, add a tablespoon of buttermilk at a time until the dough comes together.
Food safety advice:
- Make sure the crawfish tails are fully cooked before adding them to the skillet.
Food history:
- Crawfish pie is a traditional Cajun dish that originated in Louisiana.
Flavor profiles:
- Savory, buttery, and slightly spicy
Serving suggestions:
- Serve the pie hot with a side salad or roasted vegetables.
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Region: Louisiana