Ingredients with Measurements:
- 1 pie crust
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 pound crawfish tails, peeled and deveined
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and set aside.
3. Melt the butter in a large skillet over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually whisk in the milk and heavy cream until smooth.
6. Add the onion, celery, bell peppers, garlic, salt, cayenne pepper, black pepper, thyme, and oregano.
7. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes.
8. Add the crawfish tails and cook for 2-3 minutes, until heated through.
9. Stir in the parsley and green onions.
10. Pour the crawfish mixture into the pie crust.
11. Bake for 25-30 minutes, until the filling is set and the crust is golden brown.
12. Let the pie cool for a few minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 390
- Fat: 24g
- Carbohydrates: 23g
- Protein: 20g
Substitutions for ingredients:
- Instead of crawfish, you can use shrimp or crab meat.
- You can use half-and-half instead of heavy cream.
Variations:
- Add diced tomatoes to the filling for a tomato-based sauce.
- Use a different type of seafood, such as scallops or lobster.
Tips and tricks:
- Make sure to devein the crawfish tails before using them in the recipe.
- If the filling is too thick, add a little more milk or cream to thin it out.
- To make the pie crust extra flaky, freeze it for 10-15 minutes before baking.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the pie with a side salad or steamed vegetables.
Garnishes:
- Garnish the pie with chopped parsley or green onions.
Pairings:
- Pair the pie with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Side salad
- Steamed vegetables
- Garlic bread
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 it with foil.
Food safety advice:
- Make sure to cook the crawfish tails thoroughly before using them in the recipe.
Food history:
- Crawfish pie is a traditional dish in Louisiana cuisine, where crawfish are a popular seafood.
Flavor profiles:
- Creamy
- Spicy
- Savory
Serving suggestions:
- Serve the pie hot out of the oven with a side salad or steamed vegetables.
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Region: Louisiana