Recipe courtesy of Bob Persons
Crawfish Pie
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 446
- Total Fat
- 35
- Saturated Fat
- 21
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 21
- Cholesterol
- 241
- Sodium
- 582
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
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 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.
Spice Mixture:
- Mix ingredients in a bowl and store in an air tight container.