The Complete Guide to Crawfish Pie Recipe | Easy 18 Steps

Crawfish Pie Recipe

An Introduction About Crawfish Pie Recipe:

Crawfish pie recipe is one of the traditional dishes of Southern cooking avidly consumed in Louisiana mainly. This pie which is filled with tasty crawfish and well-seasoned filling perfectly reflects the idea of the American South cuisine. This is a perfect dish to place on your table whether it is during a family gathering, holiday, or any time you want to prepare a mouth-watering, filling meal.

History and Origins:

Crawfish pie recipe has a direct link to Clun and Creole cuisines and living. It can be traced back to the first inhabitants of Louisiana who used French culinary practices blended with local products. Other types of seafood available in the region where bayous and waterways were common were crawfish pie recipe and other seafood that became a part of many dishes such as the paw and the pie.

Ingredients for Crawfish Pie Recipe:

For the Pie Crust:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 150mL cold butter, cut into small cubes
  • 1/4 cup shortening
  • 6-8 tablespoons ice water

For the Crawfish Filling:

  • 1 pound crawfish tails with shell removed and vein cleaned
  • 1/4 cup butter
  • 1 medium onion, finely chopped
  • 1 green bell pepper and chop it into small cube pieces
  • 2 celery stalks – chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon Cajun seasoning
  • Season with the required amount of salt and pepper
  • 2 tablespoons coarsely chopped fresh parsley
  • 1 tablespoon lemon juice

Crawfish Pie Recipe

Preparing the Pie Crust:

Mixing the Dough:

First, measure the flour, and the salt and put them in a large bowl. Using the fingers, mix butter and shortening with the flour until the combination resembles a coarse meal. Slowly start adding the ice water into the mixture starting with one tablespoon and mixing it with a fork, until the mixture forms a dough.

Chilling the Dough:

Bring the dough together, knead it, and then divide it in two and roll it out into circles. Some fat is better to be chilled, so make sure to wrap the disks in plastic wrap and place them in the refrigerator for at least half an hour.

Rolling Out the Dough:

Rub a little flour on the pastry and roll one of the disks to fit your 9-inch pie pan. With the help of hands fold the dough and place it in a pie pan carefully, patting it on the bottom and sides. Saw the edges and made sure they were slightly rounded. Unroll the second disk for the top crust and put it aside.

Making the Crawfish Filling:

Cooking the Vegetables:

Begin heating the butter in a non-stick pan on top of medium flame. Stir in the onion, bell pepper, celery and garlic. Browning the sautéed vegetables over medium heat so they turn tender, about 5 minutes.

Adding the Crawfish:

Return the pot to the stove and stir in the flour and cook for the next 2 minutes to allow the flour to mix well. Gradually stir in the chicken broth, then the heavy cream to prevent the mixture from curdling. Stir in the crawfish tails you have prepared, the Cajun seasoning, salt, and pepper you have prepared. Sauté the mixture until the sauce thickens it will take approximately 5-7 minutes.

Simmering the Mixture:

Lower the heat and let the filling braise for the next ten minutes to enable all the pasty flavors to incorporate with one another. Add the parsley and pour in the lemon juice and then take off the heat.

Read: Easy Rockfish Recipe: For the Seafood Lovers

Assembling the Pie:

Filling the Pie Crust:

Place the crawfish filling into the pie crust and level it out across the crust.

Adding the Top Crust:

Space the second disk of dough over the filling. Cut and fold the edges for the latter to seal it. Slash the top of the pastry several times with a sharp knife so that steam can escape when the pastry is baking.

Baking the Pie:

First of all, set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Just to prevent anything spilling shoot the pie onto a baking sheet and bake for 45-50 minutes until the crust is golden brown and the filling is cracked and set. It is recommended to let the pie cool for at least 15 minutes before serving.

Tips On How To Prepare The Best Crawfish Pie Recipe:

Choosing the Best Crawfish:

Crawfish, preferably when alive but frozen tails may also be used when fresh crawfish cannot be accessed easily. Make sure that those used are shelled and gutted before being used.

Seasoning Tips:

You don’t have to be so precise with the spices to the point that it’s impossible to add more of them later. Cajun seasoning can be hot or mild depending on which spices are used, therefore, mix a teaspoon of the seasoning with your dish and add more if the required ‘hot’ level is reached.

Avoiding a Soggy Crust:

To avoid the crust from becoming soggy, blind-bake the crust for approximately 10 minutes before adding the filling. This aids in setting the crust, besides making it light and fluffy.

Serving Suggestions:

Side Dishes:

Crawfish pie recipe should be served with side dishes of rice, boiled potatoes, mashed potatoes, baked beans or beans corn or peas, etc. So, you can pair it with a fresh green salad, cornbread, or coleslaw to cut the greasiness of the pie.

Beverage Pairings:

For those sports fans/boys who prefer beer, then maybe a chilled glass of white wine which is preferable to accompany the crawfish pie includes Sauvignon Blanc / Chardonnay. For a non-alcoholic beverage, one can go for sweet tea or lemonade.

Storing and Reheating:

Refrigeration Tips:

The crawfish pie recipe that is left over can be kept in the refrigerator for not more than 3 days. Keep it well covered with plastic wrap or aluminum foil so that it does not dry up.

Freezing Instructions:

To freeze, the pie has to be individually wrapped in plastic wrap and then aluminum foil before putting it in a freezer bag. This can be frozen for anywhere between 2 to 3 months. If you store the dish in the refrigerator, then reheat it, make sure the food is thawed before heating it.

Reheating Guidelines:

Place the pie in the preheated oven and heat the pie for around 20 minutes or until it is hot. Loosely cover the edges with aluminum foil if they are starting to turn too brown.

Variations of Crawfish Pie:

Spicy Crawfish Pie:

For a spicier version add more Cajun seasoning, and a pinch of cayenne pepper, also add some chopped jalapenos to the filling.

Creamy Crawfish Pie:

To make the filling less tart, incorporate an additional ½ cup of heavy cream to the filling to make it a bit creamier. Optional, you can also mix in half a cup of grated cheese of your choice, cheddar, or gruyere.

Vegetarian Crawfish Pie with the Use of Vegetable Oils (Possible Substitutes):

For the vegetarian types, instead of the crawfish pie recipe, one can use diced mushrooms, zucchini, and or any vegetable of their preference. Change vegetable broth to chicken broth in this recipe.

Nutritional Information:

Calorie Count:

The nutritive value of crawfish pie indicates that a serving of the pie has about 400 calories. Again this depends on the portion size and the ingredients used in preparing this meal.

Macronutrients:

The protein content per serving is approximately 25 grams, fats, are 20 grams, and carbohydrates are 30 grams. The pie contains vitamins A and C, calcium, as well as iron in adequate quantities.

Common Mistakes to Avoid:

Overcooking the Crawfish:

Heat can become a problem especially when crawfish are cooked for a long time as they tend to become very hard. Remember, you should add them toward the end of the cooking process, when the meat is almost done; when it’s soft enough to slice easily.

Undercooking the Pie Crust:

The last thing is to ensure that the pie crust has been well cooked and this should be golden brown before you take it out of the oven. RAWCRUST can be undercooked and this makes the doughy and unpleasant.

Filling the Strudel with the Wrong Type of Fat for the Crust:

For flaky crust use butter and shortening achieving a perfect combination for that perfect crust. Butter gives taste to the biscuits whilst shortening helps in achieving the biscuit’s flakiness.

Conclusion About Crawfish Pie Recipe:

Crawfish pie recipe is one of those delicious pies that you will love to embrace and offer your family and friends a touch of the South. It has a delicious and nutritious filling and crispy crust; your family is guaranteed to love it. Use this recipe and further suggestions for you to have the best crawfish pie recipe on your table. Happy cooking!

FAQs Related To Crawfish Pie Recipe:

Q1: May I know if I can use frozen crawfish for the pie?

Ans: Yes, frozen crawfish tails can be used, but it takes somewhat longer time to cook them. Only ensure they are being thawed properly and that they are drained on the outside before putting them to use in the recipe.

Q2: Is there any way that I could add spice to the pie to have a spicy pie though the recipe I had used for the pie making does not contain any spices?

Ans: To add more heat to the pot, simply spice it up with more Cajun seasoning, cayenne pepper, or finely diced jalapenos into the filling.

Q3: This must be the question that you are specifically asking; can I prepare the pie in advance?

Ans: Absolutely! This pie can also be assembled up to where you need to bake the pie and can be chilled overnight. Bake it at the last minute to avoid it getting cold.

Q4: It has come to my realization that crawfish is an ingredient I cannot prepare without, but seeing that it cannot be availed at all times, what could be the most appropriate replacement for it?

Ans: In their absence, there are options for using shrimp or crab in place of crawfish. Modify the required cooking time with these so that they are well-cooked.

Q5: How many hours will crawfish pie last in a fridge?

Ans: Crawfish pie recipe is best eaten immediately but it can also be refrigerated and consumed within the next 3 days. See to it that the container lid is properly closed so that the food stays fresh.

Read Outside: Crawfish Pie Recipe – Fishlover Recipe

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