I think I get at least 3 emails/message requests for this recipe per day. So, I won’t stall any longer. This is my Louisiana Crawfish Pie recipe!
Of course, the heart of this recipe is the Louisiana Crawfish Tails! Buying them frozen is easier to come by year round. But, you have to be careful. READ THE LABEL! Many companies in China import crawfish tails. They are okay, but the taste is a bit off. Purchase Louisiana brands if you can. And do NOT discard that fat! Frozen crawfish tails will render an orange liquid after thawing. That’s the crawfish fat. It contains a ton of flavor!
I have a super flaky and buttering pie crust recipe. http://coopcancook.com/pie-crust/ But, if you’re pressed for time, the store bought rolls are fine. Create and egg wash and brush it across the surface of the top pie crust. It will help it brown to a beautiful, golden color.If you find that the edges of your pie are browning faster than you’d like while baking, just tear off some pieces of foil and cover the edges of the crust.
Louisiana Crawfish Pie
- 1-2 lbs frozen Louisiana crawfish tails thawed, reserve the fat
- 2 T flour
- 2 T butter
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 2 celery stalks
- 1 tsp minced garlic
- 1/3 cup chicken stock
- 1/2 cup heavy cream
- 1 tsp garlic powder
- 2 tsp onion powder
- Cajun seasoning to taste
- 1 T liquid crab boil optional
- 2 9 inch pie crusts
- 1 beaten egg
- 1 T water
Preheat oven to 375 degrees F.
Melt butter in a skillet
Whisk in the flour and stir over medium high heat until roux is peanut butter colored
Add in onions, bell peppers, and celery
Saute until tender; about 5 mins
Add in garlic and saute for 30 secs.
Stir in the chicken broth, crawfish fat, and heavy cream.
Bring to a simmer
Once the mixture thickens, add in the crawfish tails.
Season with the Cajun seasoning, onion powder, and garlic powder.
Pour in the liquid crab boil and stir well.
Remove from the heat.
In a buttered pie plate, place one pie crust into the bottom
Pour in the crawfish filling and cover with the second pie crust. Flute the edges to seal.
Whisk the beaten egg and water together
Brush the egg wash over the top of the pie crust.
Bake the pie for 30-35 mins or until golden brown.
Allow pie to rest for 10 mins before serving