Cajun Crawfish Pie

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 4-6 tablespoons ice water 4-6 tablespoons ice water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 pound (450g) crawfish tails, peeled and deveined 1 pound (450g) crawfish tails, peeled and deveined
• 1 teaspoon Cajun seasoning 1 teaspoon Cajun seasoning
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 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.
2. 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.
3. 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.
4. 4.
   Add the crawfish tails to the skillet and cook for 2-3 minutes until they are heated through.
5. 5.
   Sprinkle the Cajun seasoning, paprika, and cayenne pepper over the crawfish mixture. Stir well to coat the crawfish evenly with the spices.
6. 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.
7. 7.
   Preheat the oven to 375°F (190°C).
8. 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.
9. 9.
   Pour the crawfish mixture into the pie crust and spread it evenly.
10. 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.
11. 11.
    Brush the top of the pie with the beaten egg wash.
12. 12.
    Bake the pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
13. 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.