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.
A Rick & Mel Recipe
If you are ever in New Orleans on a Monday, you will see Red Beans and Rice on just about every restaurant’s menu. It is a staple in New Orleans. I grew up knowing what was for dinner every Monday without fail – Red Beans and Rice! I am giving you a recipe that has been passed down in my family for generations. It is a hearty meal that will warm your soul and they even taste better the next day!
- 1 pound dried red beans, rinsed and sorted
- 1 2/3 cups chopped yellow onions
- 1/2 cup chopped celery
- 3 tablespoons chopped garlic
- 1 cup chopped green bell peppers
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- A Pinch cayenne to taste
- 4 bay leaves
- 3 tablespoons chopped fresh parsley
- 1 teaspoons fresh thyme
- 1 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
- 2 tablespoons bacon grease
- 1/4 cup chopped tasso, or diced ham
- 1/2 pound smoked ham hocks
- 10 cups chicken stock, vegetable stock, or water
- 4 cups cooked white rice
Sort and place the beans in a large pot and cover with water by 2 inches.
Let soak for 12 hours or overnight. Drain and set the beans aside.
In a large pot, heat the bacon grease over medium-high heat. Add the Tasso and cook while stirring, for 2 minutes. Add the onions, celery and the bell peppers to the grease in the pot. Season the mixture with the salt, pepper, and cayenne, (to taste) and cook occasionally stirring until the vegetables are soft. Add to the mixture the bay leaves, thyme, parsley, sausage, and ham hocks. Cook while stirring to brown the sausage and ham hocks. Add the garlic, and cook for about 1 minute. Add the beans, stock or water, stir the mixture well, and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the beans are tender and starting to thicken, about 2 – 3 hours. Remove from the heat. Mash about 1/4 of the beans against the side of the pot with a ladle or heavy spoon. Continue to cook until the beans become creamy, about 20 minutes. Remove the beans from the heat, remove the bay leaves and serve over rice and Enjoy! Take a look at our “Charbroiled Oysters” and “Barbecued Shrimp” recipes.
A Rick and Mel Recipe
This dish is a New Orleans favorite! Pretty much any restaurant in New Orleans has a version of this New Orleans Barbecue Shrimp recipe but this is my personal, and quite tasty recipe.
- 1 Pound of salted butter (DO NOT use margarine)
- 1 tablespoons of your favorite Creole seasoning
- 1/2 cup Worcestershire sauce
- 1/2 Bottle of your favorite beer
- 5 cloves of garlic, finely minced
- 1 medium onion, finely minced
- 1 Stalks of celery, finely minced
- 2 tablespoons fresh chopped parsley
- 1 tablespoons chopped rosemary leaves
- 1 teaspoons freshly squeezed lemon juice
- 2 pounds shrimp, be sure to leave the heads and shells on!
Sauté the garlic, onions, celery, parsley, rosemary and your seasoning blend for 3 minutes over medium high heat.
Melt the rest of the butter; add the beer, sautéed ingredients, Worcestershire sauce and lemon juice.
Cover the shrimp in the seasoned butter mixture, using a baking dish to suit your needs. Be sure the shrimp are submerged in the seasoned butter mixture. If they’re not, you can just melt more butter and add it to the shrimp.
Bake in a 350 degree oven until the shrimp turn a pretty shade of pink, about 15 minutes.
Serve in big bowls with the best French bread you can find to sop up the butter mixture as you peel and eat the barbecue shrimp and bread. Be sure to wear your bib as this could get a little messy!
Hope you enjoy this recipe and please let me know what you think about this great New Orleans dish.
Be sure to look for more of my New Orleans style recipes, like these “Charbroiled Oysters” and “Red Bean and Rice”.
A Rick & Mel Recipe
New Orleans Style Charbroiled Oysters
Charbroiled Oysters are a favorite dish among us New Orleanian’s. One of the best restaurant’s to get them at is “Drago’s” located in Metairie, LA which is just 10 minutes outside New Orleans. If you’re ever in New Orleans, you must go to Drago’s.
This Charbroiled Oysters recipe gives Drago’s a run for their money! You can use Gulf oysters or Pacific oysters if gulf oysters aren’t available.
- 64 oysters, on the half shell
- 4 sticks of butter
- 4 tablespoons very finely chopped garlic
- 1 cup very finely chopped parsley
- 1 teaspoon ground black pepper
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Romano cheese
First, heat your grill to medium-high heat.
Melt the butter, garlic, and pepper in a large skillet. (Cast Iron if you have one) Mix the Parmesan and Romano cheeses in a bowl.
Spoon a little of the melted butter mixture onto each of the oysters.
Add a pinch of the cheese mixture to each of the oysters, add a pinch of the parsley, and then place on the pre-heated grill. Grill the oysters until they are hot, bubbly and puffed up. This will take about 7 – 8 minutes.
Get a cookie sheet and pour some rock salt to cover the bottom of the sheet. This will help to keep the oysters upright and prevent those delicious juices from spilling out. Now they are ready to serve!
Please let me know what you think of this recipe and look for more of my New Orleans style recipes. You may also like these “Barbecued Shrimp” or “Red Beans and Rice”!
A Rick & Mel Recipe