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A classic Louisiana comfort food featuring a rich, creamy filling of crawfish tails and the 'holy trinity' of Cajun cooking, all baked into a flaky, golden-brown pie crust. It's a savory, hearty main course that brings the taste of New Orleans to your table.
Prepare Oven and Crust: Preheat your oven to 400°F (200°C). Gently press one pie crust into the bottom and up the sides of a 9-inch pie plate. Do not prick the bottom. Set aside.
Sauté the Holy Trinity: In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, bell pepper, and celery. Cook, stirring occasionally, until the vegetables are soft and translucent, about 8-10 minutes.
Make the Roux and Sauce: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw taste, creating a blond roux. Gradually whisk in the milk until smooth, then stir in the condensed cream of mushroom soup. Bring the mixture to a simmer and cook, stirring, until it thickens, about 3-4 minutes.
Combine the Filling: Remove the skillet from the heat. Add the thawed and drained crawfish tails, Cajun seasoning, salt, and pepper. Gently fold to combine, being careful not to break up the crawfish. Stir in the sliced green onions and chopped parsley.
Assemble the Pie: Pour the warm crawfish filling into the prepared pie crust, spreading it evenly. Place the second pie crust over the top. Trim any excess dough from the edges, then press and crimp the top and bottom crusts together to seal. Cut 4-5 slits in the top crust to allow steam to escape.
Bake to Perfection: In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. Place the pie on a baking sheet to catch any drips and bake for 25-30 minutes, or until the crust is deep golden brown and the filling is bubbly.
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A classic Louisiana comfort food featuring a rich, creamy filling of crawfish tails and the 'holy trinity' of Cajun cooking, all baked into a flaky, golden-brown pie crust. It's a savory, hearty main course that brings the taste of New Orleans to your table.
This cajun_creole recipe takes 90 minutes to prepare and yields 8 servings. At 301.58 calories per serving with 13.74g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Rest and Serve: Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing. This crucial step allows the creamy filling to set, ensuring clean slices. Serve warm.
Add 1/4 to 1/2 teaspoon of cayenne pepper or a few dashes of your favorite Louisiana-style hot sauce to the filling for an extra kick.
Substitute half of the crawfish with an equal amount of peeled, deveined shrimp (cut into bite-sized pieces) and/or lump crab meat.
Stir in 1/2 cup of shredded sharp cheddar or pepper jack cheese into the filling along with the green onions and parsley.
Use your favorite recipe for a homemade all-butter pie crust for a flakier, more flavorful result.
Crawfish are packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides essential B vitamins, particularly B12 from the crawfish, which supports nerve function and the formation of red blood cells, helping to combat fatigue.
Crawfish are a good source of minerals like selenium, an antioxidant that helps protect cells from damage, and phosphorus, which is vital for strong bones and teeth.
Yes, absolutely. Frozen cooked crawfish tails are most commonly used for this recipe. Just make sure they are completely thawed and thoroughly drained of all excess liquid before adding them to the filling to prevent a watery pie.
Crawfish Pie is a rich and indulgent comfort food. It is high in calories, fat, and sodium due to the butter, cream soup, and pie crust. While crawfish itself is a good source of protein, this dish is best enjoyed in moderation as part of a balanced diet.
A typical slice of Crawfish Pie contains approximately 450-550 calories, depending on the specific ingredients used, such as the type of pie crust and fat content of the dairy.
The best substitute for crawfish is small shrimp. Cut them into bite-sized pieces to mimic the size of crawfish tails. Cooked langostino tails also work well.
Yes. You can assemble the entire pie, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time. Alternatively, you can bake the pie completely, let it cool, and reheat slices in the oven or microwave.
Since the pie is very rich, it pairs well with simple, fresh sides. A crisp green salad with a light vinaigrette, steamed green beans, or collard greens are excellent choices to balance the meal.