75 min
Creole Crawfish Pie
Recipe GLPR156b1f356f4e08
A classic Louisiana Creole pie filled with tender crawfish tails combined with sautéed vegetables, aromatic Creole seasonings, and a creamy mushroom-based sauce, all encased in flaky pie crust and baked until golden.
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Ingredients
2 crusts Refrigerated pie crusts (9-inch)
¼ cup Unsalted butter
3 tablespoons All-purpose flour
1 large Large white onion, chopped
1 large Large green bell pepper, chopped
1 medium stalk Medium celery stalk, chopped
3 cloves Garlic cloves, minced
1 pound Frozen peeled Louisiana crawfish tails, thawed
⅔ cup Condensed cream of mushroom soup
1½ tablespoons Granulated sugar
2 teaspoons Creole or Cajun seasoning
1 teaspoon Onion powder
1 teaspoon Fresh basil, chopped
1 teaspoon Fresh rosemary, chopped
½ teaspoon Garlic powder
1 large Large egg, beaten
1 tablespoon Water
Thinly sliced scallions, for garnish
Directions
Preheat your oven to 375°F (190°C). Place one pie crust into a 9-inch pie dish, pressing gently to fit. Set aside the second crust.
Melt the 1/4 cup butter in a large skillet over medium heat. Once melted, sprinkle the flour over the butter and whisk continuously for about 2 minutes to form a smooth roux. Do not brown the roux.
Add the chopped onion, green bell pepper, and celery to the roux. Cook, stirring occasionally, for 6-8 minutes until the vegetables begin to soften and become fragrant.
Stir in the minced garlic and cook for an additional 1 minute, stirring frequently, until fragrant.
Add the thawed crawfish tails along with their liquid to the vegetable mixture. Stir to combine and cook for 2 minutes.
Pour in the condensed cream of mushroom soup and stir until fully incorporated. Add the sugar, Creole seasoning, onion powder, fresh basil, fresh rosemary, and garlic powder. Stir well to combine all seasonings evenly throughout the mixture.
Remove the skillet from heat and let the filling cool for about 5 minutes, stirring occasionally.
Pour the cooled crawfish filling into the prepared pie crust, spreading evenly. Taste and adjust seasonings if desired.
Place the second pie crust on top of the filling. Trim the edges to overhang by about 1 inch, then fold the edges under and crimp with a fork or your fingers to seal the pie closed.
In a small bowl, whisk together the beaten egg and water to make an egg wash. Brush the entire surface of the top crust with the egg wash.
Cut several small slits in the top crust to allow steam to escape during baking.
Bake the pie in the preheated oven for 35-45 minutes until the crust is golden brown. If the edges brown too quickly, cover them loosely with foil during the final 10-15 minutes of baking.
Remove from the oven and let rest for 5 minutes before slicing. Garnish with thinly sliced scallions and serve warm.
