Hope everyone is enjoying this lovely day and indulging in tons of delicious food! I love this time of year because it's Mardi Gras and it reminds me of all the delicious Cajun recipes my family used to make growing up.
Over the weekend I got a massive craving for crawfish and decided there's no better way to celebrate Mardi Gras than fixin' up some crawfish pie! This recipe I adopted from Patsy Brumfield, The Southfacin' Cook, it's absolutely fantastic! I must admit I got pretty lazy on the crust though and I used Pillsbury's refrigerated pie crust instead (it's still pretty darn good). I also used another crust on top to seal in the filling. So, I kinda tweaked it a little bit but you can find the original recipe by clicking on the link above.
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| Photo By: Thermador |
Ingredients:
1 box of Pillsbury refrigerated pie crust
1 stick butter
1/2 cup flour
1 cup diced onions
3/4 cup diced bell pepper
3/4 cup diced celery
1/2 cup diced tomatoes
1 lb. frozen, thawed crawfish tails
1/4 cup chopped green onions
2 tablespoons dried parsley
1/8 to 1/4 teaspoon cayenne pepper (after using 1/4, I lean toward 1/8)
1 teaspoon salt
Tony's Chachere's to taste
Directions:
1. Heat oven to 350 degrees.
2. Prepare crust as directed and set aside.
2. In a skillet, melt butter then add flour and whisk into a lightly browned roux.
3. Add onions, bell pepper and celery. Cook, stirring, for another 6-8 minutes until vegetables are tender.
4. Add tomatoes, crawfish, green onions, parsley and seasonings.
5. Cook another 2-3 minutes until just heated through. Pour into large bowl and let cool about 10 minutes, then pour filling into pie shell.
6. Cover filling with the other pie crust and cut three slits into the center of the pie.
7. Bake until crust is golden. Allow to cool 10-15 minutes before serving.
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