Ingredients with Measurements:
- 1 pound crawfish tails, peeled and deveined
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1 package (8.5 oz) cornbread mix
- 1/3 cup milk
- 1 egg
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. Add the flour and stir constantly for 5-7 minutes until the mixture turns a dark brown color.
3. Add the onion, bell pepper, celery, and garlic to the skillet. Cook for 5-7 minutes until the vegetables are tender.
4. Add the crawfish tails, paprika, cayenne pepper, thyme, oregano, salt, and black pepper to the skillet. Cook for 5-7 minutes until the crawfish tails are cooked through.
5. Add the chicken broth and heavy cream to the skillet. Bring to a simmer and cook for 5-7 minutes until the mixture thickens. Stir in the parsley and green onions.
6. Pour the crawfish mixture into the pie dish.
7. In a separate bowl, prepare the cornbread mix according to the package instructions, using the milk and egg.
8. Spoon the cornbread mixture over the crawfish mixture in the pie dish.
9. Bake for 25-30 minutes until the cornbread is golden brown.
10. Let the pie cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 484
Fat: 28g
Carbohydrates: 38g
Protein: 19g
Sodium: 741mg
Sugar: 8g
Substitutions for ingredients:
- Shrimp can be substituted for crawfish tails
- Vegetable broth can be substituted for chicken broth
- Half-and-half can be substituted for heavy cream
Variations:
- Add diced tomatoes to the crawfish mixture for a tomato-based sauce
- Use a different type of seafood, such as crab or shrimp, in place of the crawfish
- Add diced potatoes or corn to the crawfish mixture for added texture
Tips and tricks:
- Be sure to stir the butter and flour mixture constantly to prevent burning
- Use fresh crawfish tails for the best flavor
- Make sure the cornbread mixture is spread evenly over the crawfish mixture to ensure even cooking
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the crawfish pie on a platter with a garnish of fresh parsley and green onions.
Garnishes:
Fresh parsley and green onions
Pairings:
- A side salad with a vinaigrette dressing
- Steamed vegetables, such as broccoli or green beans
- Garlic bread
Suggested side dishes:
- Corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the cornbread is not cooked through, cover the pie with foil and bake for an additional 5-10 minutes.
- If the crawfish mixture is too thick, add more chicken broth to thin it out.
Food safety advice:
- Make sure the crawfish tails are fully cooked before adding them to the skillet.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Crawfish pie is a traditional dish in Louisiana cuisine, where crawfish are a popular seafood. The dish is often served during Mardi Gras celebrations.
Flavor profiles:
The crawfish pie has a rich and savory flavor from the crawfish, butter, and spices. The cornbread topping adds a slightly sweet and crunchy texture.
Serving suggestions:
Serve the crawfish pie as a main dish for dinner or as a party appetizer.
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Region: Louisiana