Crawfish Pie
This delicious and juicy Crawfish Pie in one of our favorite things to do with leftover crawfish tails. Tasty pie crust with an etouffee-like filling.
Video
Equipment
Ingredients
- ½ Cup Unsalted Butter 1 Stick
- ½ Cup All Purpose Flour
- 2 Each Yellow Onions chopped
- 2 Ribs Celery chopped
- 2 Each Bell Peppers chopped
- 4 Cloves Garlic minced
- ¼ Cup Panko Breadcrumbs
- 2 Pounds Crawfish Tails
- 1 (10 Ounce) Can Diced Tomatoes and Chilies mild
- 1 Cup Chicken Broth
- 1 Tablespoon Creole Seasoning
- 1 Tablespoon Fresh Parsley chopped
- 1 teaspoon black Pepper
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Crab and Shrip Boil liquid
- 1 teaspoon Dried Thyme
- 1 Cup Heavy Whipping Cream
- ½ Cup Milk
- 2 Each 9" Refrigerated Pie Crust
- 1 Each Large Egg beaten
- ½ teaspoon Coarse Sea Salt
Instructions
- Using a Dutch Oven melt the stick of butter.½ Cup Unsalted Butter
- Add flour and cook on a medium heat, continuously stirring until a caramel like color has been reached.½ Cup All Purpose Flour
- Add your chopped onions, bell peppers and celery. Cook until translucent (about 10 minutes).2 Each Yellow Onions, 2 Ribs Celery, 2 Each Bell Peppers
- Add garlic and cook a further 2 minutes.4 Cloves Garlic
- Add chicken broth, tomatoes and chilies, bread crumbs and all the seasonings. Cook for 10 minutes.¼ Cup Panko Breadcrumbs, 1 (10 Ounce) Can Diced Tomatoes and Chilies, 1 Cup Chicken Broth, 1 Tablespoon Creole Seasoning, 1 Tablespoon Fresh Parsley, 1 teaspoon black Pepper, 1 teaspoon Worcestershire Sauce, 1 teaspoon Crab and Shrip Boil, 1 teaspoon Dried Thyme
- Add the crawfish tails and stir carefully.2 Pounds Crawfish Tails
- Add heavy cream, stir and cook for 10 minutes on low-medium heat. Preheat oven to 400°F.1 Cup Heavy Whipping Cream
- Add milk, stir and turn off the heat.½ Cup Milk
- Take one of the pie crusts and press evenly into a 10" pie dish. Fill the crust with the pie filling.2 Each 9" Refrigerated Pie Crust
- Take the second pie crust (top crust) and layer over the top of the filling. Using fingers crimp the edges to create a seal. Cut three slits into the top to allow steam to escape. Cut around the edge of the pie, anything you have left you can use to add a little decoration on top. Brush with egg wash.1 Each Large Egg
- Sprinkle the coarse salt over the top of the pie. Bake at 400°F for 20 minutes then reduce the temperature to 350°F for another 20 minutes.½ teaspoon Coarse Sea Salt
- Allow the pie to rest for 20 minutes when removing from the oven.
Notes
Cooking this way will give you enough filling for another savory pie. Pop the remainder into the freezer to pull out on another day if you don't want to make 2 pies today.
If it looks like the edges of the pie are browning too quickly use foil or a pie liner to protect the edges of the pie.
Adjust the seasoning in the crawfish pie per your preference. You can swap out the mild tomatoes and chilies to the original or hot version. This adds more heat. You can also change up how much creole seasoning you like.
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Nutrition
Serving: 1g | Calories: 490kcal | Carbohydrates: 39g | Protein: 7g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Cholesterol: 90mg | Sodium: 931mg | Fiber: 3g | Sugar: 7g
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