Crawfish Pies: Savor The Ultimate Bite
Dive into the heart of Louisiana’s cuisine with these delectable crawfish pies, a dish that perfectly embodies the soul of Cajun cooking. Whether you’re a seasoned cook or trying your hand at Louisiana cuisine for the first time, this recipe will guide you through creating these savory, flaky masterpieces.What makes them special isn’t just their delicious taste, but the way they bring people together, sharing stories and memories over flaky, golden-brown crusts filled with perfectly seasoned crawfish.
What Is Crawfish Pies Made Of?
This recipe is made with these main ingredients:
- Crawfish tail meat
- Onion
- Celery
- Bell pepper
- Garlic
- Butter
- All-purpose flour
- Seafood stock
- Heavy cream
- Cajun seasoning
- Thyme
- Salt and pepper to taste
- Parsley
Equipments Needed
Essential equipment includes:
- Large mixing bowls
- Sharp knife and cutting board
- Heavy-bottom saucepan
- Rolling pin
- 9-inch pie dish
- Measuring cups and spoons
Prep Work
Step 1: Crawfish Preparation
- Thaw frozen crawfish tails overnight in refrigerator
- Remove from package and drain well
- Using paper towels, pat dry to eliminate extra moisture.
- Put aside for 15 to 20 minutes at room temperature.
Step 2: Vegetable Prep
- Wash all vegetables thoroughly
- Peel and chop finely. One cup of onions, or roughly one medium onion
- Trim and finely dice 1/2 cup celery (about 2-3 stalks)
- Remove and finely cut the seeds.Nearly half a large pepper or half a cup of bell pepper
- Peel and chop. Four garlic cloves
Step 3: Organize Remaining Ingredients
- Measure out butter and cut into cubes
- Portion flour into a small bowl
- Measure seafood stock and heavy cream
- In a small bowl, combine all the dry ingredients.
- Chop fresh parsley
Step 4: Equipment Setup
- Get out your large skillet or sauté pan
- Locate your pie dish
- Prepare your pastry board and rolling pin.
- Get measuring cups and spoons ready
- Have a whisk and wooden spoon nearby
- Prepare a clean kitchen towel to dry your hands.
Step 5: Workspace Organization
- Clear counter space for rolling dough
- Set up a station for filling preparation
- Have a cooling rack ready
- Prepare an egg wash station (if using)
- Sort substances according to their intended usage.
Step 6: Temperature Considerations
- Remove butter for crust from refrigerator 5 minutes before use
- Have ice water ready for crust making
- Check that filling ingredients are at room temperature
What Makes A Great Crawfish Pie
The secret to outstanding crawfish lies in several key elements. First, the quality of your crawfish matters significantly. Fresh or high-quality frozen Louisiana crawfish tails provide the best flavor and texture. The filling should be creamy but not runny, with each bite delivering a perfect balance of seafood, vegetables, and seasonings.
The foundation of your filling is the roux, which is a blend of flour and butter.It should be cooked until it’s light golden brown, creating a nutty flavor that enhances the overall taste. The seasoning blend must complement the natural sweetness of the crawfish without overpowering it.
How Long Are Crawfish Pies Good For In The Fridge?
Remaining crawfish pies can be kept in the fridge for up to three days, covered.To freeze, wrap unbaked pies well in foil and freeze for up to 3 months. Pies should be reheated in an oven set to 350°F until thoroughly heated.
Conclusion
These homemade crawfish pies represent the best of Louisiana cooking – simple ingredients transformed into something extraordinary through time-honored techniques and plenty of love. Whether you’re cooking for family or friends, these pies are sure to become a requested favorite. The combination of flaky crust and rich, savory filling makes each bite a celebration of Cajun cuisine.
More Appetizers To Try
Crawfish Pies: Savor the Flavor
Course: AppetizersCuisine: American8
servings20
minutes1
hour10
minutes690
kcal1
hour30
minutesCrawfish pies are a beloved Louisiana delicacy featuring flaky, golden-brown pastry filled with seasoned crawfish tails, the “holy trinity” of vegetables, and rich Cajun spices. These savory hand pies blend buttery crust with creamy, perfectly-spiced filling to create an authentic taste of Cajun country in every bite.
Ingredients
For the Filling:
1 pound crawfish tail meat
1 cup onion, finely diced
1/2 cup celery, finely diced
1/2 cup bell pepper, finely diced
4 cloves garlic, minced
1/4 cup butter
1/4 cup all-purpose flour
1 cup seafood stock
1/2 cup heavy cream
2 teaspoons Cajun seasoning
1/2 teaspoon thyme
Salt and pepper to taste
2 tablespoons parsley, chopped
For the Crust:
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold butter, cubed
1/4-1/3 cup ice water
Directions
- Start by gathering all your ingredients 24 hours before cooking. Place frozen crawfish tails in the refrigerator to thaw overnight. Put them in a colander inside a bowl to catch any liquid as they thaw. Thawing at normal temperature encourages the growth of microorganisms, therefore avoid doing so.
- When ready to cook, rinse thawed crawfish in cold water, drain thoroughly, and pat completely dry with paper towels. Remove any remaining shell pieces. Let them sit at room temperature for 15-20 minutes, but no longer for food safety.
- Begin vegetable prep by washing all produce thoroughly. Peel the onion, cut it in half, then chop off both ends.Make lengthwise cuts, then cross-cuts for a fine dice until you have 1 cup. For celery, remove leaves and strings, cut into thin strips lengthwise, then across for a fine dice to measure 1/2 cup. Cut bell pepper in half, remove seeds and membrane, slice into strips, then dice crosswise to get 1/2 cup. Peel and mince 4 garlic cloves until you have about 2 tablespoons.
- Cut cold butter into 1/2-inch cubes – keep separate portions for crust and filling. Measure flour into separate bowls for filling and crust. In a small bowl, mix together the Cajun seasoning, salt, and pepper.Measure seafood stock and heavy cream, keeping them refrigerated until needed.
- Wash and thoroughly dry parsley, remove leaves from stems, finely chop, and measure 2 tablespoons packed. Wrap in damp paper towel and set aside.
- In a large basin, mix together 2 1/2 cups flour and 1 teaspoon salt for the pie crust.Cut in 1 cup cold butter cubes using a pastry cutter until mixture resembles coarse crumbs. One spoonful of ice water at a time should be added gradually until the dough just comes together.Form into two discs, wrap in plastic, and refrigerate for 1 hour.
- Choose a clean 12-inch skillet with high sides for the filling. Position all your tools within easy reach – wooden spoons, spatulas, whisk, measuring cups and spoons. Grease a 9-inch pie dish and have your rolling pin and pastry board ready.
- Clear and clean your workspace, creating separate areas for dough rolling and filling preparation. Set up your cooling rack away from heat sources. In a small dish, beat one egg with one tablespoon of water to prepare egg wash, if using.
- Ensure your oven rack is in the middle position and preheat to 375°F. Allow at least 15-20 minutes for proper preheating.
- For the filling, melt 1/4 cup butter in your skillet over medium heat. Cook the bell peppers, celery, and diced onions for approximately five minutes, or until they are tender.Cook for one more minute after adding the minced garlic.
- To produce a light roux, sprinkle 1/4 cup flour over the vegetables and simmer, stirring constantly, for 2 to 3 minutes. Whisk continuously as you gradually add the cream and seafood stock to avoid lumps.
- Add Cajun seasoning, thyme, salt, and pepper. Fold in crawfish tails and chopped parsley. Simmer until thickened, about 5 minutes.The back of a spoon should be covered with filling. Let cool slightly.
- Roll out one disc of dough on a floured surface to fit your pie dish. Transfer carefully to dish, letting dough settle into corners. Pour in the cooled filling.
- Over the filling, roll out the second disc. Trim edges, leaving 1/2-inch overhang. Fold edges under and crimp decoratively. Cut several vents in top crust. Brush with egg wash if desired.
- Bake for 35 to 40 minutes, or until the crust is golden brown and the filling is bubbling.Before serving, let it sit for fifteen minutes.
