It wasn't smoked but its damn good! Lobster works just as well!
First and almost as important as the filling is the crust, but thats for another day.
Crawfish Pie is all about your knife skills. Everything needs to be cut to a size so that they will all come together at the same time. So chop 'em to the size to facilitate that.
Heres all the veggies in various sizes (BTW will list the complete recipe below)
Get out a skillet, I always prefer using my dip sided Cast Iron. Mom called it her chicken skillet. Break out the low calorie pure butter. You know its going to be good!
Add veggies and sweat, you know what wilted veggies should look like.
While its all melding together..... break out the heavy cream and 3 chopped boiled eggs.
Before adding the cream and eggs, you need to add a thickener. I believe I used Corn starch. I usually try to change my recipes over from flour (the olden way) to corn starch. Corn starch thickens at lower temps, I have less trouble getting it to dissolve, and I never ever taste it. Just my opinion. After telling about why corn starch is superior, I used Flour. Why? Because I use it for the crusts so its already out and handy! Doh!
Then add those eggs and cream and the mudbugs, simmer till it thickens. Wait wheres the crawfish?
Trust me those chopped up eggs are down in that cream. I did mention this was a low fat recipe, right?
Here's those crawfish! Nice huh?
Simmer till it thickens and fill a 9" pie crust. Depending upon your crust, bake until golden tan crust.
Not my prettiest top crust, I knew it was going to be that way when the bottom crust was perfect. Course no one ever sees it.
My recipe:
Ingredients:
1 1/2 pound crawfish tails w/butter
1/2 stick butter
1 cup onion diced
1/2 cup celery diced
1/2 cup green bell peppers diced
1/4 cup carrot julianned
1/4 cup parsley chopped
1/4 cup shallot chopped
1 tablespoon garlic minced
2 boiled eggs chopped
1 tablespoon flour
1/4 Cup cup heavy cream
Salt Pepper Tony's & Tabasco
2 9 inch pie shell
Directions:
Prepare piecrust in deep pie plate as instructed, reserving one pastry for top.
Melt butter in large skillet, add onions, celery, bell pepper, and cook about 3 to 5 min till wilted. Remove from heat. Divide Crawfish, grind half in food processor keep half whole, do NOT wash these.
(OVER)
Add all Crawfish, carrots, parsley, onion tops, and garlic to skillet with veggies and sweat for another 5-min. Add flour and stir, add cream and chopped eggs. Turn into piecrust, heap it up, it will cook down and don't waste any good juices. Place pastry shell on top and crimp sides and don't for get those steam vents. Egg wash top if ya get inventive. Bake at 350 for 20 to 30 min. (when ya smell it in the computer room baking it means its done). Make sure and put a cookie sheet under it. Serve hot with toss salad and cold longnecks.
Notes
Shrimp can be used also, I have even done it with lobster. Do not mince veggies when you cut them up, it says chopped. Best way to do carrots is with a vegtable peeler, just get those thin wide pieces, cut as ya feel needed. Its NO good cold! I can walk in the door and have this on the table complete in less than 45 min. No dishes, one pot, show off your slicing and dicing skills. It is OK to sample the longnecks while slaving in a hot kitchen.
The only thing to accompany the pie is a nice crisp cold fresh salad and an ice cold longneck (or two)!
It doesn't keep well overnite. AND remember about making that salad when you are chopping up all those veggies for the pie.
This is MY personal recipe. For years and years every time I was offered crawfish pie its was like a pot pie size with crawfish stew in it. I would rather have the crawfish stew. This doesn't even drip, well maybe a little. This is totally amazing.
So look, very very little juice.
So at this point I am going to apologize. The next picture was that piece a pie on the plate. The one below. I did add a salad, and grab a beer, but I ate with no futher pictures! LOL Yeah, like you've never done it....LOL
LOL..... Its still awesome though.....LOL
OH but maybe I can make up a little for the poor finish. I made desert!
Coconut cream pie! I needed the practice on my pie crusts, its just too hot here in the summer anymore to turn the oven on. Yesterday and today the high here was only 80!! Its going back to the 90's soon but it was a short reprieve.
You guys have a great evening!
First and almost as important as the filling is the crust, but thats for another day.
Crawfish Pie is all about your knife skills. Everything needs to be cut to a size so that they will all come together at the same time. So chop 'em to the size to facilitate that.
Heres all the veggies in various sizes (BTW will list the complete recipe below)
Get out a skillet, I always prefer using my dip sided Cast Iron. Mom called it her chicken skillet. Break out the low calorie pure butter. You know its going to be good!
Add veggies and sweat, you know what wilted veggies should look like.
While its all melding together..... break out the heavy cream and 3 chopped boiled eggs.
Before adding the cream and eggs, you need to add a thickener. I believe I used Corn starch. I usually try to change my recipes over from flour (the olden way) to corn starch. Corn starch thickens at lower temps, I have less trouble getting it to dissolve, and I never ever taste it. Just my opinion. After telling about why corn starch is superior, I used Flour. Why? Because I use it for the crusts so its already out and handy! Doh!
Then add those eggs and cream and the mudbugs, simmer till it thickens. Wait wheres the crawfish?
Trust me those chopped up eggs are down in that cream. I did mention this was a low fat recipe, right?
Here's those crawfish! Nice huh?
Simmer till it thickens and fill a 9" pie crust. Depending upon your crust, bake until golden tan crust.
Not my prettiest top crust, I knew it was going to be that way when the bottom crust was perfect. Course no one ever sees it.
My recipe:
Ingredients:
1 1/2 pound crawfish tails w/butter
1/2 stick butter
1 cup onion diced
1/2 cup celery diced
1/2 cup green bell peppers diced
1/4 cup carrot julianned
1/4 cup parsley chopped
1/4 cup shallot chopped
1 tablespoon garlic minced
2 boiled eggs chopped
1 tablespoon flour
1/4 Cup cup heavy cream
Salt Pepper Tony's & Tabasco
2 9 inch pie shell
Directions:
Prepare piecrust in deep pie plate as instructed, reserving one pastry for top.
Melt butter in large skillet, add onions, celery, bell pepper, and cook about 3 to 5 min till wilted. Remove from heat. Divide Crawfish, grind half in food processor keep half whole, do NOT wash these.
(OVER)
Add all Crawfish, carrots, parsley, onion tops, and garlic to skillet with veggies and sweat for another 5-min. Add flour and stir, add cream and chopped eggs. Turn into piecrust, heap it up, it will cook down and don't waste any good juices. Place pastry shell on top and crimp sides and don't for get those steam vents. Egg wash top if ya get inventive. Bake at 350 for 20 to 30 min. (when ya smell it in the computer room baking it means its done). Make sure and put a cookie sheet under it. Serve hot with toss salad and cold longnecks.
Notes
Shrimp can be used also, I have even done it with lobster. Do not mince veggies when you cut them up, it says chopped. Best way to do carrots is with a vegtable peeler, just get those thin wide pieces, cut as ya feel needed. Its NO good cold! I can walk in the door and have this on the table complete in less than 45 min. No dishes, one pot, show off your slicing and dicing skills. It is OK to sample the longnecks while slaving in a hot kitchen.
The only thing to accompany the pie is a nice crisp cold fresh salad and an ice cold longneck (or two)!
It doesn't keep well overnite. AND remember about making that salad when you are chopping up all those veggies for the pie.
This is MY personal recipe. For years and years every time I was offered crawfish pie its was like a pot pie size with crawfish stew in it. I would rather have the crawfish stew. This doesn't even drip, well maybe a little. This is totally amazing.
So look, very very little juice.
So at this point I am going to apologize. The next picture was that piece a pie on the plate. The one below. I did add a salad, and grab a beer, but I ate with no futher pictures! LOL Yeah, like you've never done it....LOL
LOL..... Its still awesome though.....LOL
OH but maybe I can make up a little for the poor finish. I made desert!
Coconut cream pie! I needed the practice on my pie crusts, its just too hot here in the summer anymore to turn the oven on. Yesterday and today the high here was only 80!! Its going back to the 90's soon but it was a short reprieve.
You guys have a great evening!
