Ingredients with Measurements:
- 1 pie crust
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1 cup milk
- 1/2 cup heavy cream
- 1 pound crawfish tails, cooked and peeled
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped green onion
Special equipment needed:
- 9-inch pie dish
- rolling pin
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. Melt the butter in a large skillet over medium heat.
4. Add the flour and stir until smooth.
5. Add the onion, bell pepper, celery, garlic, salt, cayenne pepper, and black pepper. Cook until the vegetables are tender, stirring occasionally.
6. Gradually add the milk and cream, stirring constantly until the mixture is smooth.
7. Add the crawfish tails and cook for 5 minutes, stirring occasionally.
8. Remove from heat and stir in the parsley and green onion.
9. Pour the crawfish mixture into the prepared pie crust.
10. Bake for 30 to 35 minutes or until the filling is set.
11. Let the pie cool for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 376
Fat: 25g
Saturated Fat: 13g
Cholesterol: 177mg
Sodium: 465mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- Instead of crawfish, you can use shrimp or crab meat.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced tomatoes or tomato sauce to the filling for a different flavor.
- Top the pie with shredded cheese before baking for a cheesy twist.
- Add diced bacon or ham to the filling for a meatier pie.
Tips and tricks:
- Make sure the pie crust is chilled before rolling it out to prevent it from sticking.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from puffing up.
- If the filling is too thick, add more milk or cream to thin it out.
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 in the oven and bake for 10-15 minutes or until heated through.
Presentation ideas:
- Garnish the pie with chopped parsley or green onion before serving.
- Serve the pie with a side salad or roasted vegetables.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the filling is too thin, add more flour to thicken it.
- If the pie crust is too dry, brush it with a little bit of melted butter before adding the filling.
Food safety advice:
- Make sure the crawfish tails are fully cooked before adding them to the filling.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Crawfish pie is a popular dish in Louisiana, where crawfish are abundant.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve the pie warm with a side salad or roasted vegetables.
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Region: Louisiana