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Crawfish Pie

Crawfish Pie

Popularized by the Hank Williams song, "Jambalaya (On the Bayou)", these crustacean laced pastries have been known to inspire a Cajun One Step or Two. Anything baked or fried in pastry dough is bound to be good, so enter crawfish into the equation, and you'll end up with a sure thing. This recipe is a breeze to make, especially considering you can use store bought pie shells or pastry dough. Try it with different dough types such as shortcrust, flaky, puff, or phyllo varieties. Make them bite sized for appetizers, or big enough for the whole family. Be careful, they are very habit forming.

Ingredients:

  • Pre-made pastry dough (small preformed shells, large pie crust, or sheet pastry)
  • 4 tbsp butter
  • 3 tbsp flour
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 (15 oz) can diced tomatoes
  • 1 tbsp of your favorite Creole or Cajun seasoning
  • 6 dashes of your favorite hot sauce
  • 1 tsp Worcestershire sauce
  • 1/2 cup heavy cream
  • 1 lb Louisiana crawfish tails
  • 4 green onions, sliced
  • 1/4 cup fresh parsley, chopped
  • salt and black pepper to taste

Directions:

Follow any directions included with the pastry dough for optimum results in baking. Some frozen pastry types may require par-cooking, pre-cooking, or an egg wash. Otherwise, preheat the oven to 375°F and we'll wing it. Melt the butter in a large skillet over medium-high heat. Whisk in flour, stirring constantly until light brown roux is achieved. Add the onions, celery, bell peppers and garlic. Sauté these vegetables until soft and translucent, 5-7 minutes. Add tomatoes, seasoning, hot sauce, Worcestershire, cream, and sauté 5 minutes or until sauce thickens. Add crawfish tails, green onions, parsley, reduce heat, and simmer for 5 more minutes. Remove from heat, fill pies or pastries, and bake for 20 to 30 minutes, or until crust is golden brown. If using sheet dough, you will have to form into containing shapes and par cook before filling. If desired, beat 1 egg and brush on pastry dough for a shiny glaze (yolk) and added crisp (white).

-Original Recipe from Crawfish.com