Ingredients with Measurements:
- 1 pie crust
- 1 pound crawfish tails, peeled
- 1/2 cup diced onions
- 1/2 cup diced green bell peppers
- 1/2 cup diced celery
- 2 cloves garlic, minced
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup chopped fresh parsley
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
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 prick the bottom with a fork. Set aside.
3. In a large skillet, sauté the onions, bell peppers, celery, and garlic in butter until tender.
4. Add the flour and stir until well combined.
5. Gradually add the milk and heavy cream, stirring constantly until the mixture thickens.
6. Add the crawfish tails, parsley, Cajun seasoning, cayenne pepper, salt, and pepper. Stir until well combined.
7. Pour the crawfish mixture into the pie crust.
8. Bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.
9. 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: 380
Fat: 22g
Saturated Fat: 12g
Cholesterol: 170mg
Sodium: 670mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 4g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted for crawfish.
- Red bell peppers can be substituted for green bell peppers.
- Half-and-half can be substituted for heavy cream.
Variations:
- Add diced tomatoes to the filling for a fresh twist.
- Top the pie with shredded cheese before baking for added flavor.
Tips and tricks:
- Be sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Use a pastry brush to brush the edges of the crust with egg wash for a golden brown finish.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pie in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pie on a platter with a garnish of fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side salad for a light meal.
- Pair with garlic bread for a heartier meal.
Suggested side dishes:
- Mixed greens salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the filling is too thick, add more milk or cream to thin it out.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Be sure to cook the crawfish thoroughly before adding it to the filling.
- 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.
Flavor profiles:
Spicy, savory, creamy
Serving suggestions:
Serve the pie hot with a side salad or roasted vegetables.
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
Taste: Spicy, Savory, Tangy, Herbaceous, Aromatic