Cajun Crawfish Pie Recipes

CRAWFISH PIE

Crawfish Pie image

Provided by Food Network

Time 1h40m

Yield 1 pie

Number Of Ingredients 13

Ingredients

3/4 medium bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
3/4 cup butter
6 tablespoons crawfish fat (optional)
1 3/4 pound peeled crawfish tails
1/2 cup green onions and 3 inches of the top
1/2 cup minced parsley
1 1/12 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
Cornstarch to thicken

Steps:

Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
Individual pies:
Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

KARDEA'S CRAWFISH PIE

Kardea's Crawfish Pie image

Provided by Kardea Brown

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon butter, plus more for greasing
1 tablespoon olive oil
1/2 cup minced yellow onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 pound fresh crawfish tail meat
1/2 cup chopped red bell pepper
1 teaspoon seafood seasoning, such as Old Bay
6 ounces cream cheese, at room temperature
1/2 cup half-and-half, plus more if needed
1 cup shredded asiago cheese
One 17.3-ounce package puff pastry
2 eggs, beaten
Salt and freshly ground black pepper

Steps:

Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

CRAWFISH PIE

Crawfish Pie image

This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!

Provided by Randy Brown

Categories Seafood Shellfish Crawfish

Time 1h25m

Yield 6

Number Of Ingredients 12

Ingredients

1 (9 inch) prepared deep-dish pie crust
¼ cup butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons salt
½ teaspoon ground cayenne pepper
⅛ teaspoon white pepper
1 cup diced tomatoes
12 ounces peeled crawfish tails
2 tablespoons all-purpose flour
1 cup water

Steps:

Place the pie crust into a deep-dish pie plate.
Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.3 g, Cholesterol 79.1 mg, Fat 18.3 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 7.5 g, Sodium 845.4 mg, Sugar 2.5 g

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