CRAWFISH PIE
Provided by By Nell Aucoin Robarge
Number Of Ingredients 14
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
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
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
Provided by Emeril Lagasse
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 22
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.
CRAWFISH PIE
Jum-ba-lie, crawfish pie, file' gumbo.... Everyone in Louisiana has a crawfish pie recipe, I'm sure, BUT this one has been in my family for years and years, so I thought I would share it with you.
Provided by Sherrybeth
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, melt the butter.
- Over medium high heat, add the flour to the butter and brown, stirring constantly.
- Saute the onion, celery, parsley, garlic and parsley in the butter mixture.
- Stir in the crawfish tails and mix well.
- Add salt and pepper to taste.
- Pour this mixture into the baked pie crust and place it in an oven that has been preheated to 350 degrees.
- Bake for 15-20 minutes.
- If the pie crust begins to get too brown, cover the edges with foil.
- Cool for 10 minutes before serving.
Nutrition Facts : Calories 270.1, Fat 22.3, SaturatedFat 12, Cholesterol 40.7, Sodium 254.5, Carbohydrate 16.3, Fiber 1, Sugar 2.1, Protein 2
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