Crawfish Pie Recipe, This recipe comes from Jessica Bride’s family. Jessica was my first really good friend in New Orleans. Jessica emailed me after reading on my blog that I had moved to town and asked me to come over to learn how to make this crawfish pie. Even though Jessica and I didn’t know each other, she invited me without telling me first. This wasn’t something I was used to getting from chilly California.

I looked up from my computer and around my apartment in the French Quarter. I knew that if I wanted to make a new friend in town, I had to say YES to this very bold offer and go into the unknown. The “unknown” was Jessica’s beautiful Greek Revival home in the Garden District. Her three sweet children, husband, and big brown dog were there to meet me. I sat on a stool in the “unknown,” which happened to be the warmest place in town, and watched Jessica put this pie together while she talked about her wonderful late grandmother, who brought the pie to the family. Louisiana’s crawfish season lasts from February to June.

Most of the time, we don’t use our boil pots for crawfish parties outside until spring. After everyone is full, only a few committed people stay at the boil to peel the extra crawfish tails to freeze for coffee or, as I like, PIE. It’s fine to use frozen crawfish tails that have already been peeled if it’s not the season or there’s no boil planned. If you’re not in the South, you can probably find them in Walmart or a specialty food store’s frozen area. I like the tails from Louisiana better than the ones from China, but you can pick your journey. This is why I love this recipe: Real talk—made from scratch If you want to make Seafood Gumbo or Slow Cooker Red Beans and Rice, you have to put in a lot of work. You can, however, take some shortcuts, which I will talk about in more detail below to make your life easy.

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.

Buy them already chopped to save time, especially if you think it will take longer to prepare the vegetables than making and baking the pie. I understand if you don’t want to make the Whole Wheat Pie Crust. You can buy it already made. Go to the store and buy two 9-inch rounds of frozen pie crust. If you can find a deep-dish one, that’s even better.

You won’t have time to make the pie crust, but you will still need to blind-bake the bottom crust. Please remember that this recipe is for a big pie that each person can eat. Making these into individual hand pies is possible, but it would take more time and work.

What’s in it 1/2 cup butter with salt on it 1 big onion, cut up 1 diced green bell pepper 1/2 cup of chopped celery 4 garlic cloves, cut up or about 2 to 4 tablespoons of minced 1 can of Campbell’s Cream of Mushroom Soup 10 oz. 5 oz Milk Dried Out 3 tablespoons of cornstarch mixed with 1/4 cup of cold broth (I use bone broth I make myself) 1/4 cup parsley 2 pounds of cooked shrimp, crawfish tail meat, or a mix of the two There are 4 Pillsbury deep dish pie crusts, which are enough for two pies

There are top and bottom crusts. As much creole spice as you like. I like to use Zatarains or Tony Chachere’s instructions. Warm the oven up to 350° F. Heat butter in a big pan over medium-low heat. Sprinkle salt on the onions, bell pepper, and celery before adding them to the pan. Cook until the vegetables are soft. After you add the garlic, cook for one more minute. Put in the cornstarch mixture, soup, and milk. Lower the heat and cook for 5 minutes, or until the mixture gets thick. in the crawfish and parsley, and then add creole or cajun spices to taste. the filling into the pie holes and cover them with the extra crusts. Put on a big baking sheet and bake for 30 to 45 minutes, or until the crust is golden brown. Take it out of the oven and let it cool down a bit before you serve. What does crab pie consist of? crawfish tail meat from Louisiana, celery, onions, bell pepper, garlic, parsley, butter, cream of mushroom soup, evaporated milk, cornstarch, pie crust, and a few spices. I will use a mix of shrimp and crab if I happen to have both on hand. In what place can I find crawfish? Crawfish boils are very popular down here in the Deep South. Use crabs and shrimp that a friend saved from a boil if you’re lucky enough to have one. If not, you can usually find some in Walmart or food stores that sell frozen fish.

 You get crawfish sent to you. What you need to do to make shrimp pie Making crawfish pie is like making other pot pies. You start by cooking the onion, celery, and bell pepper in butter to make the filling. Add the garlic and cook for one more minute after the onions are soft. Mix the cornstarch with the condensed milk and cream of mushroom soup. Cook these together until the filling gets thick. Put the crawfish tails, parsley flakes, and spices in the pan. I like to season food with creole or cajun spices. Place the dough into the pie shells that have been made. Bake until the crusts are golden brown.