Recipe for Crawfish Pie The family of Jessica Bride is the source of this dish. My first true buddy in New Orleans was Jessica. After discovering on my blog that I had moved to the area, Jessica sent me an email and invited me to come over and learn how to cook this crawfish pie. Even though Jessica and I were strangers, she welcomed me without prior notice. I was not used to receiving this from cold California.

I glanced away from my computer and took in my French Quarter flat. I understood that I had to accept this extremely audacious offer and venture into the unknown if I wanted to meet new people in town. The “unknown” was Jessica’s stunning Garden District Greek Revival house. Her husband, a large brown dog, and three adorable children were present to greet me. I watched Jessica assemble this pie while she spoke about her amazing late grandma, who gave the pie to the family, while perched on a stool in the “unknown,” which just so happened to be the warmest spot in town. The crawfish season in Louisiana runs from February to June.

We use our boil pots for outdoor crawfish gatherings just in the spring most of the time. Only a few dedicated individuals remain at the boil after everyone has been served, peeling the remaining crawfish tails to freeze for coffee, or as I prefer, PIE. If you’re not in season or have a boil scheduled, you can use frozen, already-peeled crawfish tails. If you’re not in the South, the freezer section of Walmart or a specialty food store is probably where you can find them.

You can choose your trip, but I prefer the Louisiana tails over the Chinese ones. That’s the reason I adore this recipe: Genuine conversation—created from the ground up You have to work quite hard if you want to create Slow Cooker Red Beans and Rice or Seafood Gumbo. To make your life easier, you can, however, use a few shortcuts, which I will discuss in more detail below.

When I make this Crawfish Pie, my favorite thing is how juicy it is and how much you can taste the Creole trio of vegetables: onion, celery, and bell pepper. I mean, it’s well-managed. Another great thing about this pie is that it stays together when you cut it. It has crawfish tails, vegetables, and not much extra liquid to make it gooey. Taking the time to let the pie cool down enough to cut is the hardest part. This also helps the filling keep its shape.

If you believe chopping the veggies will take longer than baking and filling the pie, get them already chopped to save time. If you choose not to prepare the whole wheat pie crust, I can understand. It is already available for purchase. Purchase two 9-inch frozen pie crust circles from the grocer. Better yet, if you can locate a deep-dish one.

The bottom crust still needs to be blind-baked, even though you won’t have time to prepare the pie crust. Please keep in mind that this recipe makes a large pie that feeds a crowd. It is feasible to make them into individual hand pies, but it would require more effort and time.

Contents:

One and a half cups salted butter One large onion, chopped One chopped green bell pepper one-half cup finely chopped celery four chopped garlic cloves or two to four tablespoons of finely minced Campbell’s Cream of Mushroom Soup, one can 10. Five ounces of Milk Condensed Three teaspoons of cornflour combined with one-fourth cup of cold broth (I use homemade bone broth). one-fourth cup parsley Two pounds of fried prawns, or meat from the tail of a crawfish, or both Enough Pillsbury deep dish pie crusts are provided to make two pies.

There are crusts on top and bottom. To your desired level of creole spice. Tony Chachere’s directions or Zatarains are what I prefer to use. Preheat the oven to 350°F. In a large pan, melt butter over medium-low heat. Before adding the onions, bell pepper, and celery to the pan, sprinkle them with salt. Simmer the veggies until they are tender. Add the garlic and heat for a further minute. Pour in the milk, soup, and cornflour mixture.

Reduce the heat and continue cooking for five minutes, or until the mixture thickens. Stir in the crawfish and parsley, then season with cajun or creole seasonings. Pour the filling into each pie hole, then top with the remaining crusts. Place on a large baking sheet and bake until the crust is golden brown, 30 to 45 minutes. Before serving, remove from the oven and allow it to cool somewhat. What ingredients are in crab pie? The ingredients include Louisiana-sourced crawfish tail meat, butter, cream of mushroom soup, celery, onions, bell pepper, garlic, parsley, and a few seasonings.

If I happen to have both prawns and crab on hand, I will use a combination of the two. Where am I going to find crawfish? In this part of the Deep South, crawfish boils are highly common. If you are fortunate enough to have crabs and prawns that a buddy saved from boiling, use them. If not, frozen fish is typically sold in food stores like Walmart.

You receive crawfish in the mail. How to prepare Shrimp Pie: A Guide It is similar to creating other pot pies to make crawfish pie. To create the filling, first sauté the bell pepper, celery, and onion in butter. When the onions are cooked, add the garlic and simmer for an additional minute. Combine the cream of mushroom soup, condensed milk, and cornflour. Combine these and cook until the filling thickens. Add the spices, parsley flakes, and crawfish tails to the pan. I enjoy using cajun or creole spices to season dishes. Spoon the dough into the prepared pie shells. Toast the crusts until they get golden brown.