Ingredients with Measurements:
- 1 lb crawfish tails, peeled
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1 sheet puff pastry, thawed
- 1 egg, beaten
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Pastry brush
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 stir constantly for 5 minutes to make a roux.
4. Add the onions, celery, bell pepper, and garlic to the skillet and cook for 5 minutes, stirring occasionally.
5. Gradually add the chicken broth and heavy cream to the skillet, stirring constantly.
6. Add the crawfish tails, parsley, green onions, thyme, salt, and cayenne pepper to the skillet and cook for 5 minutes, stirring occasionally.
7. Pour the crawfish mixture into the pie dish.
8. Roll out the puff pastry on a floured surface to fit the top of the pie dish.
9. Place the puff pastry on top of the crawfish mixture and trim the edges.
10. Brush the beaten egg over the puff pastry.
11. Bake the pie for 30-35 minutes, or until the puff pastry is golden brown.
12. Let the pie cool for 5 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 410
Fat: 29g
Saturated Fat: 16g
Cholesterol: 200mg
Sodium: 670mg
Carbohydrates: 19g
Fiber: 1g
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 crawfish mixture.
- Add sliced mushrooms to the crawfish mixture.
- Use a different type of seafood, such as crab or lobster.
Tips and tricks:
- Thaw the puff pastry according to package instructions before using.
- Use a sharp knife to trim the edges of the puff pastry.
- Serve the pie with a side salad or steamed vegetables.
Storage instructions:
Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pie on a decorative platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- White wine, such as Chardonnay or Pinot Grigio
- Beer, such as a light lager or pilsner
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Steamed asparagus
- Roasted potatoes
Troubleshooting advice:
- If the puff pastry is not browning evenly, rotate the pie dish halfway through baking.
- If the crawfish mixture is too thick, add more chicken broth or heavy cream.
Food safety advice:
- Make sure the crawfish tails are fully cooked before adding them to the skillet.
- Store leftover pie in the refrigerator within 2 hours of cooking.
Food history:
Crawfish pie is a traditional dish in Louisiana, where crawfish are a popular seafood.
Flavor profiles:
Savory, creamy, and slightly spicy.
Serving suggestions:
Serve the pie as a main course for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Louisiana