Crawfish Pie Recipes

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CRAWFISH PIE

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 1 pie

Number Of Ingredients 13



Crawfish Pie image

Steps:

  • Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
  • Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
  • Individual pies:
  • Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

3/4 medium bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
3/4 cup butter
6 tablespoons crawfish fat (optional)
1 3/4 pound peeled crawfish tails
1/2 cup green onions and 3 inches of the top
1/2 cup minced parsley
1 1/12 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
Cornstarch to thicken

KARDEA'S CRAWFISH PIE

Provided by Kardea Brown

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14



Kardea's Crawfish Pie image

Steps:

  • Preheat the oven to 400 degrees F. Grease 4 single-serving clay pots or souffle dishes.
  • In a pan set over medium-low heat, add the butter and oil. Add in the onions, green peppers and garlic and saute until the onions are transparent. Add the crawfish, seafood seasoning and red pepper, and cook 2 minutes stirring frequently. Add the cream cheese and stir until melted, then add the half-and-half. Add half of the asiago and stir.
  • Cut the puff pastry to fit the shape of the serving dishes, and then set aside.
  • Divide the mixture into the prepared dishes. Sprinkle with remaining asiago, then place the puff pastry on top. Brush the egg wash over the pastry, then bake until the tops are golden, 15 minutes. Serve hot.

1 tablespoon butter, plus more for greasing
1 tablespoon olive oil
1/2 cup minced yellow onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 pound fresh crawfish tail meat
1/2 cup chopped red bell pepper
1 teaspoon seafood seasoning, such as Old Bay
6 ounces cream cheese, at room temperature
1/2 cup half-and-half, plus more if needed
1 cup shredded asiago cheese
One 17.3-ounce package puff pastry
2 eggs, beaten
Salt and freshly ground black pepper

CRAWFISH PIE

This delicious pie is loaded with crawfish and fresh vegetables. Even the pickiest of eaters will enjoy crawfish when you make this pie!

Provided by Randy Brown

Categories     Seafood     Shellfish     Crawfish

Time 1h25m

Yield 6

Number Of Ingredients 12



Crawfish Pie image

Steps:

  • Place the pie crust into a deep-dish pie plate.
  • Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
  • Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
  • While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.3 g, Cholesterol 79.1 mg, Fat 18.3 g, Fiber 2.4 g, Protein 10.4 g, SaturatedFat 7.5 g, Sodium 845.4 mg, Sugar 2.5 g

1 (9 inch) prepared deep-dish pie crust
¼ cup butter
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped celery
1 ½ teaspoons salt
½ teaspoon ground cayenne pepper
⅛ teaspoon white pepper
1 cup diced tomatoes
12 ounces peeled crawfish tails
2 tablespoons all-purpose flour
1 cup water

CRAWFISH PIE

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 21



Crawfish Pie image

Steps:

  • Make a brown roux with butter and flour, mix in the minced vegetables to cool, add cream to thin, if needed.
  • In skillet saute green onions, garlic and butter. Add crawfish tails and heat well. Sprinkle with 1 1/2 tablespoons of spice mixture. Add this to the roux, cream mixture and create consistency desired (not soupy or too thick).
  • Pour the hot crawfish mixture into the pie crust and serve hot.
  • Mix ingredients in a bowl and store in an air tight container.

1/4 cup butter
1/4 cup flour
1/3 cup minced onion
1/2 cup minced bell pepper
1/4 minced celery
1 cup heavy cream
3/4 cup green onion chopped
1 teaspoon garlic, minced
1 pound crawfish tails, taken out of the shells
Spice Mixture, recipe follows
Store bought 9-inch pie crust, blind baked
1 1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon thyme leaves
1/8 teaspoon basil leaves

CRAWFISH PIE

Provided by Emeril Lagasse

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 22



Crawfish Pie image

Steps:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
  • In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
  • Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

2 1/2 cups flour
1 teaspoon salt
2/3 cup lard
4 1/2 tablespoons ice water
1/2 stick butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup chopped tomatoes
1 pound peeled crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
2 tablespoons chopped chives
1 tablespoon brunoise red peppers
1/4 cup grated Parmegiana-Reggiano

DOUG'S CRAWFISH PIE

Crawfish and puff pastry -- does it get any better than that? Spice it up. Have fun with it.

Provided by Doug Matthews

Categories     Seafood     Shellfish     Crawfish

Time 2h20m

Yield 12

Number Of Ingredients 15



Doug's Crawfish Pie image

Steps:

  • Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
  • Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
  • Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
  • Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
  • Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 23.2 g, Cholesterol 121.6 mg, Fat 29.3 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 13.4 g, Sodium 460.4 mg, Sugar 3.5 g

1 cup butter
½ cup flour
1 sweet onion (such as Vidalia®), chopped
1 green bell pepper, chopped
celery, chopped
4 green onions, chopped
½ cup vegetable broth
3 tablespoons tomato paste
2 pounds cooked and peeled whole crawfish tails
3 cloves garlic, chopped
¼ cup fresh parsley, chopped
salt and ground black pepper to taste
cayenne pepper to taste
hot sauce to taste
12 puff pastry shells

MOM'S EASY CRAWFISH PIE

Make and share this Mom's Easy Crawfish Pie recipe from Food.com.

Provided by WeazelChef

Categories     Savory Pies

Time 40m

Yield 2 pies, 8-12 serving(s)

Number Of Ingredients 8



Mom's Easy Crawfish Pie image

Steps:

  • Saute white onions in half of the butter.
  • Add the cream of mushroom and simmer for 3 minute.
  • Pour into a bowl with evap. milk, set aside.
  • Saute crawfish, green onions, and cajun seasoning in the other half of the butter.
  • Pour crawfish mix into bowl, mix well.
  • Pour into pie crusts and bake at 350 for 20-30 minutes.
  • Watch the color. You want a light to medium brown.

Nutrition Facts : Calories 370.8, Fat 26.1, SaturatedFat 12.1, Cholesterol 96.4, Sodium 592.2, Carbohydrate 22.3, Fiber 0.7, Sugar 2.8, Protein 12

1 lb crawfish meat
1/2 cup butter
1 (11 ounce) can cream of mushroom soup
1 (5 ounce) can evaporated milk
2 pie crusts
1/4 cup green onion
1 cup white onion
cajun seasoning

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