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. 

 

Chopped onion, celery, bell pepper, and minced garlic

 

Add the heavy cream

 

Let the mixture cook for about 2 minutes

 

Spoon mixture into prepared pie shell

 

Place the top shell on top of the crawfish mixture

 

Brush the egg wash over the top and cut a few slit on the crust

 

Bake at 350 degree for about 45 minutes or until the top is a nice golden color

 

Let it cool for about 10 minutes then cut into the pie

 

 

Crawfish Pie

Equipment

  • Pie DIsh

Ingredients
  

  • 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

Instructions
 

  • 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.
  • ENJOY!!!
Keyword Crawfish, Crawfish Pie, Curry Chicken Pot Pie, Seafood
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