Dougs Crawfish Pie Recipes

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DOUG'S CRAWFISH PIE



Doug's Crawfish Pie image

Crawfish and puff pastry -- does it get any better than that? Spice it up. Have fun with it.

Provided by Doug Matthews

Categories     Seafood     Shellfish     Crawfish

Time 2h20m

Yield 12

Number Of Ingredients 15

1 cup butter
½ cup flour
1 sweet onion (such as Vidalia®), chopped
1 green bell pepper, chopped
celery, chopped
4 green onions, chopped
½ cup vegetable broth
3 tablespoons tomato paste
2 pounds cooked and peeled whole crawfish tails
3 cloves garlic, chopped
¼ cup fresh parsley, chopped
salt and ground black pepper to taste
cayenne pepper to taste
hot sauce to taste
12 puff pastry shells

Steps:

  • Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
  • Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
  • Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
  • Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
  • Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.

Nutrition Facts : Calories 410.5 calories, Carbohydrate 23.2 g, Cholesterol 121.6 mg, Fat 29.3 g, Fiber 1.7 g, Protein 15.7 g, SaturatedFat 13.4 g, Sodium 460.4 mg, Sugar 3.5 g

CRAWFISH PIE



Crawfish Pie image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 1 pie

Number Of Ingredients 13

3/4 medium bell pepper, chopped
1 large onion, chopped
2 stalks celery, chopped
3/4 cup butter
6 tablespoons crawfish fat (optional)
1 3/4 pound peeled crawfish tails
1/2 cup green onions and 3 inches of the top
1/2 cup minced parsley
1 1/12 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
1/2 teaspoon garlic powder
Cornstarch to thicken

Steps:

  • Add bell pepper, onion and celery to butter and saute until tender. Add crawfish fat and simmer covered 10 minutes. Add crawfish tails, green onions and remainder of seasonings. Thicken if necessary with a little cornstarch and let cook long enough to thicken gravy.
  • Using your favorite pie crust recipe, make enough pie dough for a double crust pie. Place the dough in a 9-inch pie pan. Gently press the dough to the bottom and sides. Cut excess dough, leaving a 1-inch overhang. Fill the pie shell with the cooled filling. With a pastry brush, dip in cold water and moisten the outside edge of the pastry shell. Place top crust over the filling, cutting off the overhang even with the overhang on the bottom crust. Crimp the top and bottom crusts together, trim. Cut 2 or 3 one-inch parallel slits in the top of the pie. Place pie in a preheated 450 degree oven and bake for 10 minutes, then lower heat to 375 degrees and cook for 35 minutes longer or until crust is a golden brown. Serve hot as a main course.
  • Individual pies:
  • Using the same procedure, individual pie pans or a muffin pan with large cups can be used instead of a large pie pan. Roll the dough, fit into the cups, place the filling in the cups. Moisten the edges with cold water. Place a circle of dough on top. Crimp edges together. Cut a 1-inch slit in the center. Bake as above.

CRAWFISH PIE



Crawfish Pie image

Provided by Emeril Lagasse

Categories     main-dish

Time 2h45m

Yield 6 servings

Number Of Ingredients 22

2 1/2 cups flour
1 teaspoon salt
2/3 cup lard
4 1/2 tablespoons ice water
1/2 stick butter
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/2 cup chopped celery
2 tablespoons minced shallots
1 tablespoon minced garlic
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon black pepper
1/2 cup chopped tomatoes
1 pound peeled crawfish tails
2 tablespoons chopped parsley
2 tablespoons flour
1 cup water
2 tablespoons chopped chives
1 tablespoon brunoise red peppers
1/4 cup grated Parmegiana-Reggiano

Steps:

  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, combine the flour and salt. Using your hands work in the lard until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Work the dough until you have a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove from the refrigerator and place on a lightly floured surface. Cut the dough in half and roll each ball into a circle about 14 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing the dough, and unfold into a 9-inch pie pan. Reserve the other circles for the top of the pie.
  • In a large saute pan, heat the butter. When the butter is melted, add the onions, peppers, celery, shallots, garlic, salt, cayenne, and black pepper. Saute for 8 minutes, or until the vegetables are golden and wilted. Add the tomatoes and cook for 6 minutes. Add the crawfish tails and parsley. Stirring occasionally, cook for about 4 minutes. Dissolve the flour in the water and add to the pan. Stir for about 2 minutes, or until the mixture thickens. Remove from the heat. Cool for at least 30 minutes.
  • Pour the cooled filling into the piecrust. Top the filling with the remaining crust and crimp the edges. Place the pie in the center of a cookie sheet and brush with an egg wash. Bake for 45 minutes, or until the edges of the piecrust are golden. Cool for 10 minutes before slicing. Place a slice of the pie in the center of a plate. Garnish with chives, red peppers, and cheese.

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