Best Louisiana Crawfish Pie Recipes

Louisiana Crawfish Pie image

Provided by ratherbeswimmin

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 17

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

Louisiana Crawfish Pie image

Provided by Donna Graffagnino

Categories Seafood

Time 1h5m

Number Of Ingredients 19

2 lb crawfish tails w/fat or shrimp, peeled and deveined
2 1/2 stick butter
1 Tbsp butter for brushing
1 large onion, diced
6 stalk(s) celery, chopped fine
1 medium bell pepper, chopped fine
1 Tbsp garlic, minced
1/2 c dried parsley or 1 cup fresh, chopped
1 bunch green onions, sliced thin
8 oz velveeta cheese, original, cubed
1/2 - 1 cap-full of liquid crab boil
2 can(s) cream of mushroom soup
1 Tbsp black pepper
1 tsp cayenne or more to taste
creole seasoning, to taste
hot sauce to taste
2 frozen pie crusts, thawed
3 Tbsp corn starch (mixed with 3 t water) *or*
1 c seasoned bread crumbs

Steps:

1. Preheat oven to 375* In medium saucepan over medium heat sauté the onions, bell pepper, celery and garlic in butter until onions have wilted.
2. Add the seasonings, mushroom soup, and liquid crab boil. Stir well. Add the Velveeta cheese and stir until completely melted.
3. Add the crawfish/shrimp to the mixture. Bring mixture to a low boil then simmer about 10 minutes. Add the parsley and continue to stir often to prevent scorching.
4. Add either the breadcrumbs or cornstarch slurry to thicken up the mixture. You can also add more or less cheese to achieve your desired consistency. The filling should be as firm as pudding, not runny.
5. Place pie crust into a pie plate and trim excess dough. Fill crust with mixture then place the second pie crust over the filling.
6. Tuck in the excess dough under the bottom crust edge and crimp the edges together. Brush melted butter over the top of the crust.
7. Cut 3 or 4 slits in the top of the crust. Place pie on baking sheet and bake at 375* for 30 minutes or until crust is golden brown. Let pie sit for 20 minutes before cutting. Enjoy!
8. *Note: Some images borrowed from internet