During lent I usually try to cook more seafood during the week. This is the time that I LOVE TO EXPERIMENT with new recipes or change some of my meat recipe to seafood. My son had to make a pie for school for PI day on March 14. Since my kids love my chicken pot pie but since it was on a Friday…I decided to make a crawfish pie instead. I didn’t use the same ingredients as I did for my chicken pot pie for this recipe. I made 2 crawfish pie that day so I will share one recipe today and another one tomorrow. This one is a little more spicy and savory.
- 1 lb Crawfish tail (found in freezer section )
- 1 stick Butter
- 2 tablespoon All Purpose Flour
- 1 cup Chopped Celery
- 1 cup Chopped Bell Pepper (seeded )
- ½ cup Chopped Onion
- 1 tabelspoon Minced Garlic
- ½ cup Chicken Stock
- 1 cup Heavy Cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon Creole Seasoning (I used Tony Chachere )
- 1 teaspoon Crawfish Liquid Boil (optional )
- 1 package Pie Crust (2 crust (Pillsbury Ready Made) )
- 1 egg (for eggwash )
Preheat oven to 375 degree.
***Making the eggwash…crack 1 egg and 1 teaspoon water and mix well. Set aside.
In a large nonstick pan…add the butter. Once the butter has melted add the flour. Now stir the butter and flour. Stir until you get a tan color roux.
Next, add the onion, bell pepper, and garlic. Cook until softened. Then add the chicken stock and the CRAWFISH TAIL. Add all the seasoning at this time.
***** optional add the crawfiah boil if you want it spicy.
Mix well, then add the heavy cream. STIR then take off heat.
Place the bottom crust in a deep dish pie plate and bake (using pie weights). Bake for about 7-10 minutes. Take the bottom crust out the oven and FILL with the CRAWFISH MIXTURE and place the top crust on the pie. Brush with the eggwash and taking a little pairing knive and make a few slit in the pie crust. Place the PIE into the oven on the middle rack.
Bake until crust is GOLDEN BROWN about 45 minutes. Take the pie out the oven and serve.