Crawfish Pie is a simple mixture of crawfish and spices that is baked in a flakey pie crust. Here in New Orleans you can find it in just about any restaurant and it is made a variety of ways. This recipe on mine is a tried and true recipe to surely leave your taste buds happy and your stomach full!
- 1/3 cup celery, minced
- 1/8 cup red bell pepper, minced
- 1/8 cup green bell pepper, minced
- 1 tablespoon Creole seasoning
- 1/3 cup onion, minced
- 1/4 cup scallions, minced
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 4 cloves garlic, minced
- 1-1/2 pounds cooked crawfish tail
- 1/2 cup heavy cream
- 4 tablespoons salted butter
- 1 egg, beaten
- 2 1/2 tablespoons bread crumbs
- One 9-inch piecrust, buttered well
Heat oven to 350°F and bake the buttered pie for 9-11 minutes, or until the crust is a light golden brown. Set aside to cool. Increase the oven temperature to 375°F.
In a large skillet, melt the butter. Sauté the bell peppers, celery, onions, scallions, Creole seasoning and salt over a medium-high heat and be sure to stir the mixture occasionally until vegetables soften, about 4-5 minutes. Add the flour, mix well, and cook 2-3 minutes. Remove the mixture from the heat and stir in the crawfish. Add the garlic, return to the heat, and cook for 1-2 minutes. Add the Worcestershire sauce, hot sauce, and green onions and cook 2-3 minutes. Stir in the heavy cream. Remove from heat and add the egg slowly being careful not to scramble the egg. Now, stir in the bread crumbs.
Pour the mixture into the 9 inch piecrust, brush the edge of the crust with olive oil. Bake the “Crawfish Pie” in 375 degree oven for 20-30 minutes, or until the crust is lightly browned.
Remove from the oven and let stand for 5 minutes.