Louisiana Crawfish Pie Recipes

CRAWFISH PIE

Crawfish Pie image

Provided by By Nell Aucoin Robarge

Number Of Ingredients 14

Ingredients

½ cup salted butter
1 large onion, diced (about 1 1/2 cups)
½ bell pepper, seeded and diced (about 1/2 cup)
4 cloves garlic, minced
1 (10.75-ounce) can cream of mushroom soup
1 (5-ounce) can evaporated milk
1 teaspoon salt
¾ teaspoon ground black pepper
½ teaspoon crushed red pepper
3 tablespoons cornstarch mixed with ¼ cup cold water
2 pounds crawfish tail meat
½ cup chopped green onion
2 tablespoons chopped parsley
1 (14.1-ounce) package Pillsbury Ready-Made Pie Crust (2 crusts)

Steps:

Preheat oven to 400°. In a large skillet, melt butter over medium heat; add onion, bell pepper, and garlic; cook until softened. Add soup, evaporated milk, salt, and peppers. Add cornstarch mixture. Reduce heat to low, and cook until thickened, about 5 minutes. Fold in crawfish, green onion, and parsley; cook 5 minutes. Place bottom crust in a deep-dish pie plate, and bake, using pie weights, until lightly browned, 7 to 10 minutes. Fill with crawfish mixture, and place top crust on pie. Bake until browned, 25 to 30 minutes.

LOUISIANA CRAWFISH PIE

Louisiana Crawfish Pie image

Make and share this Louisiana Crawfish Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories Savory Pies

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon vegetable oil
1 tablespoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
2 garlic cloves, minced
1 tablespoon creole seasoning
2 tablespoons all-purpose flour
1 1/2 lbs crawfish tails, peeled
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
3/4 cup heavy cream
1 1/2 cups all-purpose flour
1/2 teaspoon creole seasoning
1/4 teaspoon salt
1/2 cup cold vegetable shortening
3 -5 tablespoons ice water

Steps:

In a 12-inch saute pan, heat the oil and butter together.
Add in the onion, green pepper, celery, garlic, and Creole seasoning; stir/saute for 3-4 minutes.
Sprinkle the flour over the vegetables; cook, stirring, for 2 minutes.
Add in crawfish, Worcestershire sauce, Tabasco, and heavy cream; bring mixture to a boil.
Simmer over medium heat for about 5 minutes, until the cream has reduced and the sauce is thickened.
Make the piecrust: add flour, Creole seasoning and salt into the work bowl of a food processor; pulse on and off 3 times.
Cut the cold shortening into small pieces and distribute it over the flour mixture; pulse the machine on and off 3 times, until the shortening resembles peas.
Sprinkle 3 tablespoons ice water over the flour mixture, and pulse on and off until the dough begins to come together.
If it appears dry, add more water, 1 teaspoon at a time.
Turn the dough out onto a floured board, and roll into a disc, approximately 12 inches in diameter.
Preheat oven to 375°; grease the edges of a 10-inch ovenproof baking dish, and transfer the crawfish mixture to the dish.
Top the dish with the piecrust dough, and crimp the edges, making a few slits in the top of the crust to allow steam to escape.
Bake the pie for 30 minutes, or until the crust is golden brown.

Nutrition Facts : Calories 507.3, Fat 33.8, SaturatedFat 13.5, Cholesterol 167.1, Sodium 226.6, Carbohydrate 29.5, Fiber 1.5, Sugar 1.4, Protein 21.3

CRAWFISH PIE

Crawfish Pie image

Provided by Emeril Lagasse

Categories main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 22

Ingredients

2 1/2 cups flour
1 teaspoon salt
2/3 cup lard
4 1/2 tablespoons ice water
1/2 stick butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup chopped tomatoes
1 pound peeled crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
2 tablespoons chopped chives
1 tablespoon brunoise red peppers
1/4 cup grated Parmegiana-Reggiano

Steps:

Preheat the oven to 400 degrees F.
In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

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