Crawfish Pie

April marks the beginning of the crawfish season. A lovely dish to serve at Easter dinner is a Crawfish Pie to compliment the ham and beef. The seasoned cream sauce with tender crawfish baked in a flaky butter crust makes a statement at a special holiday meal or any time of the year.

INGREDIENTS

• 1 stick butter
• 1 12-ounce package of Louisiana crawfish tails
• 1/2 cup of finely chopped onion
• 1/2 cup of finely chopped green onion
• 1 rib of finely chopped celery
• 1/2 cup chopped green bell pepper
• 2 cloves minced garlic
• 1/4 cup chopped parsley
• 1 tablespoon Paul Prudhomme’s Seafood Magic Seasoning Blends®
• Salt to taste
• ½ cup heavy cream
• 1 (10.75 ounce) can of cream of celery soup
• ½ cup of Vegetable broth or Seafood broth
• 2 tbsp Plain flour
• 2 (9-inch) deep dish pie crusts

PREPARATION

Preheat the oven to 350 degrees.

Saute onions, celery, peppers in butter. Add garlic and simmer until fragrant. Add crawfish, Creole Seasoning and cook for about 5 minutes. Remove the cooked crawfish from the pan and set aside.

Add can of cream of celery soup, heavy cream and parsley to the sauteed vegetables. Sprinkle in the flour and whisk until it is fully blended.

Then add the broth and simmer until it thickens. Return the crawfish to the pan. Add a little more Creole Seasoning and cook for additional 10 minutes.

Place pie crust into pie plate.*

*Note: To prevent the bottom crust from being undercooked and soft, partially bake the pie crust covered with foil and pie weights for about 15 minutes. Take the pie out of the oven and remove the foil and pie weights. Return the pie crust to the overn for additional 2 to 3 minutes.

Pour crawfish mixture into the pie crust.  Cover the filling with the second crust, press the edges together, and crimp as desired.

Proceed with baking the pie at 350 degrees for about 45 minutes or until the crust is brown. If the crust starts to brown too quickly, cover the edge or entire pie with loose foil.

This pie may be made ahead and frozen for up to 3 months. When you are ready, pull the pie from the freezer and bake 425 degrees on lowest rack for 15 minutes then decrease temperature to 375 degrees and bake for 40 to 60 minutes or until the crust is brown.

If the crust starts to brown too quickly, cover the edge or entire pie with loose foil.

Enjoy Keeping It Creole!

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Crawfish Pie

The seasoned cream sauce with tender crawfish baked in a flaky butter crust makes a statement at a special holiday meal or any time of the year.

Course Main Course

Cuisine New Orleans Creole

Ingredients

• 1 12-ounce package of crawfish tails
• 1 stick butter
• ½ cup finely chopped onion
• ½ cup finely chopped green onions
• ½ cup finely chopped celery
• ⅓ cup finely chopped fresh parsley
• 3 cloves finely minced fresh garlic
• 1 tablespoon Paul Prudhomme’s Seafood Magic Seasoning Blends®
• ½ cup heavy cream
• 1 10.75 oz. can of cream of celery soup
• 2 tablespoons plain flour
• 2 9-inch deep dish pie crusts

Instructions

• Preheat the oven to 350 degrees.
• Sautee onions, celery, peppers in butter. Add garlic and simmer until fragrant. Add crawfish, Creole Seasoning and cook for about 5 minutes.
• Remove the cooked crawfish from the pan and set aside.
• Add can of cream of celery soup and heavy cream to the sauteed vegetables. Sprinkle in the flour and whisk until it is fully blended.
• Then add the broth and simmer until it thickens.
• Return the crawfish to the pan. Add a little more Creole Seasoning and cook for an additional 10 minutes.
• Place pie crust into pie plate.*

  *Note: To prevent the bottom crust from being undercooked and soft, partially bake the pie crust with pie weights for about 15 minutes. Remove the pie from the oven, remove the pie weights, and then return to oven for 2-3 minutes.
• Increase oven temperature to 425 degrees.
• Pour the crawfish mixture into the partially baked pie crust.  Cover the filling with the second crust, press the edges together, and crimp as desired.
• Proceed with baking the pie at 425 degrees for 15 minutes then decrease temperature to 375 degrees and bake for 45 to 50 minutes or until the crust is brown.
• If the crust starts to brown too quickly, cover the edge or entire pie with loose foil.
• This pie may be made ahead and frozen. When ready, pull from the freezer and bake at 425 for 20 minutes, then decrease the temperature for 40 to 60 minutes, crust golden brown.
• Lagniappe: Shrimp can be substituted for crawfish!

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC