![Cajun Crawfish Pie](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/cajun-crawfish-pie--f91836db-5805-4227-8cc9-798aff285d89.png)
Recipe
Cajun Crawfish Pie
Savory Cajun Delight: Cajun Crawfish Pie
4.5 out of 5
Indulge in the flavors of Louisiana with this mouthwatering Cajun Crawfish Pie. This traditional American dish combines the richness of crawfish with a savory pie crust, creating a delightful culinary experience.
Metadata
Preparation time
30 minutes
Cooking time
35 minutes
Total time
65 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free (if using dairy-free substitutes), Nut-free, Soy-free, Shellfish-free (if substituting crawfish with another seafood)
Allergens
Shellfish (crawfish), Wheat (gluten), Dairy (can be substituted with dairy-free alternatives)
Not suitable for
Vegetarian, Vegan, Gluten-free, Egg-free, Paleo
Ingredients
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1 teaspoon salt 1 teaspoon salt
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1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
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4-6 tablespoons ice water 4-6 tablespoons ice water
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1 tablespoon olive oil 1 tablespoon olive oil
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1 onion, diced 1 onion, diced
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1 green bell pepper, diced 1 green bell pepper, diced
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2 celery stalks, diced 2 celery stalks, diced
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3 cloves garlic, minced 3 cloves garlic, minced
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1 pound (450g) crawfish tails, peeled and deveined 1 pound (450g) crawfish tails, peeled and deveined
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1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
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1/2 teaspoon paprika 1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
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1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
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1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
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Salt and pepper to taste Salt and pepper to taste
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1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
Nutrition
- Calories: 380 kcal / 1590 KJ
- Fat: 22g (Saturated Fat: 12g)
- Carbohydrates: 32g (Sugar: 2g)
- Protein: 14g
- Fiber: 2g
- Salt: 1.2g
Preparation
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1.In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
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2.Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
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3.In a large skillet, heat the olive oil over medium heat. Add the diced onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened and fragrant.
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4.Add the crawfish tails to the skillet and cook for 2-3 minutes until they are heated through.
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5.Sprinkle the Cajun seasoning, paprika, and cayenne pepper over the crawfish mixture. Stir well to coat the crawfish evenly with the spices.
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6.Pour in the heavy cream and chicken broth. Stir to combine and simmer for 5 minutes until the mixture thickens slightly. Season with salt and pepper to taste.
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7.Preheat the oven to 375°F (190°C).
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8.On a lightly floured surface, roll out the chilled dough into a circle large enough to fit a 9-inch pie dish. Transfer the dough to the pie dish and press it gently against the bottom and sides.
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9.Pour the crawfish mixture into the pie crust and spread it evenly.
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10.Roll out the remaining dough and cut it into strips. Create a lattice pattern on top of the pie by weaving the strips over and under each other.
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11.Brush the top of the pie with the beaten egg wash.
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12.Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
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13.Allow the pie to cool for a few minutes before serving.
Treat your ingredients with care...
- Crawfish — If fresh crawfish is not available, frozen crawfish tails can be used as a substitute. Thaw them before cooking.
- Cajun seasoning — You can either use store-bought Cajun seasoning or make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, dried oregano, salt, and black pepper.
Tips & Tricks
- For a spicier kick, increase the amount of cayenne pepper in the filling.
- Serve the Cajun Crawfish Pie with a side of fresh salad to balance the richness of the dish.
- If you prefer a smoother texture, you can blend half of the crawfish mixture before filling the pie crust.
- Leftover pie can be refrigerated and reheated in the oven for a delicious next-day meal.
- Feel free to add additional vegetables like diced tomatoes or okra to the filling for extra flavor and texture.
Serving advice
Serve the Cajun Crawfish Pie warm as a main course. Accompany it with a side of mixed greens or a fresh cucumber and tomato salad.
Presentation advice
To enhance the presentation, sprinkle some chopped fresh parsley or green onions on top of the pie before serving. This adds a pop of color and freshness to the dish.
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