Crawfish Pie

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 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
  • 1/4 cup butter
  • 1 pound crawfish tails, taken out of the shells
  • Spice Mixture, recipe follows
  • Store bought 9-inch pie crust, blind baked
  • Spice Mixture:
  • 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
Directions

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.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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