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Started By
Message
crawfish pie
Posted on 4/16/14 at 1:26 pm
Posted on 4/16/14 at 1:26 pm
have a bunch of leftover crawfish tails from a boil and want to make crawfish pie. i have a john folse recipe but wanted to know if anyone on the board had one they use.
5
Posted on 4/16/14 at 2:28 pm to hawkeye007
I've used the John Folse recipe. It's good, but I'd cut back on the cream.
Posted on 4/16/14 at 2:34 pm to Jimbeaux
crawfish etoufee, stuffed into pie crust, can't go wrong
Posted on 4/16/14 at 2:38 pm to nolatrain504
quote:
crawfish etoufee, stuffed into pie crust, can't go wrong
It's pretty much this, but there's usually something added to thicken the mix, like whipping cream, bread crumbs/bread dressing, or cheese.
Posted on 4/16/14 at 2:56 pm to Jimbeaux
quote:Bread crumbs and an egg or two.
something added to thicken the mix
Posted on 4/16/14 at 2:59 pm to hawkeye007
I have this one posted in the Recipe Thread. It works very well.
Crawfish Pie
Ingredients:
1 lb good crawfish tails
1 onion, diced
2 ribs celery, chopped
1/2 bell pepper, chopped
1 T minced garlic
1 cup heavy cream
1 beaten egg
1/2 cup bread crumbs
1 stck butter
1/4 cup each minced green onion and flat leaf parsley
Salt, red and black pepper to taste
1 deep dish crust
1 flat crust for the top
Method
Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.
Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you wish.
If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your taste. Easy and good.
Crawfish Pie
Ingredients:
1 lb good crawfish tails
1 onion, diced
2 ribs celery, chopped
1/2 bell pepper, chopped
1 T minced garlic
1 cup heavy cream
1 beaten egg
1/2 cup bread crumbs
1 stck butter
1/4 cup each minced green onion and flat leaf parsley
Salt, red and black pepper to taste
1 deep dish crust
1 flat crust for the top
Method
Melt the butter and sauté the trinity over medium heat until the onions are clear. Add the cream, green onions and garlic. Bring up to a simmer. Add the crawfish and bread crumbs, cut the heat, and mix well. Season to taste with salt, black and red pepper. Temper the egg with 2 T of the mixture and then add to the mix with the parsley.
Add to the deep dish crust and cover with the second flat crust.
Bake at 375 for 25 to 30 minutes until golden. You can brush the top with a beaten egg white before baking if you wish.
If you want a measurement on the seasonings, start with 1 t of salt and 1/2 t each on the peppers. Adjust to your taste. Easy and good.
Posted on 4/16/14 at 3:06 pm to hawkeye007
Make your own crust. Don't cheap out and use the pre-made junk. Personally, I use the Land-o-lakes pie crust recipe. I like to bake the crust for ~10 minutes then let sit before I add the filling.
Posted on 4/16/14 at 3:07 pm to nolatrain504
quote:
crawfish etoufee, stuffed into pie crust, can't go wrong
This. Add corn starch to get it really thick, then ad to pie crust. Let the pie cool before cutting into it.
Posted on 4/16/14 at 4:16 pm to hawkeye007
it looks like threeputt deleted all the info, but I had good success making these crawfish mini fillo pies
Posted on 4/16/14 at 5:33 pm to nolatrain504
quote:That's pretty much all it is.
crawfish etoufee, stuffed into pie crust, can't go wrong
I used to make this alot, but got tired of the pie crust breaking. I started making mini-crawfish pie's as hors d'oeuvres. Roll out some pie crusts, cut em out, add a scoop or two of filling, cover and bake. This also works well if you want to use a muffin try also for a pie thats not so bite sized.
Posted on 4/16/14 at 8:08 pm to OTIS2
I made Otis' version a few months ago and it was great. I think another thing that gave it awesome flavor... I didn't have any regular bread crumbs, but I had a few leftover Popeye's biscuits. I crumbled those up and used them as a substitute. Awesome stuff.
Posted on 4/16/14 at 8:15 pm to busbeepbeep
The mini ones mentioned were a hit when I made them
Posted on 4/16/14 at 8:19 pm to OldHickory
dems good biscuits. Posted on 4/17/14 at 7:43 am to NoSaint
quote:
The mini ones mentioned were a hit when I made them
yeah, same here. I found the recipe that threeputt originally posted in my email:
quote:
Ingredients List:
4 tablespoons butter
3 tablespoons flour
1 1/2 cups onions
1/2 cup bell peppers
1/4 cup celery
1 1/2 teaspoon salt
1/2 teaspoon pepper
3 bay leafs
1/4 teaspoon cayenne pepper
1 cup tomatoes
1/2 cup heavy cream
1 pound crawfish
2 dashes Worcestershire
Mini Fillo shells (these come in boxes of 15 This recipe can make enough for 3-4 boxes, so 45-60.)
In a large skillet melt butter over medium high heat. Add the flour to the melted butter, stirring until its incorporated. Cook about three minutes.
Add the onions, bell peppers, celery, salt, black pepper, bay leaf, and cayenne pepper. Cook the mixture, while stirring, until golden brown. Add the tomatoes and cream to the mixture and cook for 25 minutes, while stirring.
Add the crawfish and allow to simmer for two minutes before removing the pan from the heat. Refrigerate over night.
Spoon the mixture into pie shells and cook at 375 for one hour. ( i baked for only 20 minutes and it was good to go, hot and crispy)
Posted on 4/17/14 at 12:13 pm to busbeepbeep
thanks everyone
Posted on 4/18/14 at 7:46 am to hawkeye007
I've never used Folse's recipe. This is mine...
1/2 stick butter
1 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 1/2 tsps salt
1/2 cup Rotel
2 Tbs cornstarch
1/2 cup water
1 lb crawfish tails
3 Tbs chopped green onions
4 Tbs finely chopped parsley
2 9" pie shells with tops
Melt 1/2 stick butter in a saucepan. Add to butter, 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4 cup chopped celery, and stir. Add 1.5 tsps salt and 1/2 cup Rotel. Stir and cook over medium heat for 3 minutes. Mix in a separate bowl 2 tablespoons cornstarch with 1/2 cup water. Add to saucepan the cornstarch mixture and 1 lb crawfish tails. Add to saucepan 3 tablespoons chopped green onion and 4 tablespoons chopped parsley. Turn off fire and mix well. Allow to cool. Pour evenly in to two pie shells cover with top pie shell pastry. Cut slits in top pie shell pastry. Bake at 350 degrees for 35 minutes.
1/2 stick butter
1 cup chopped onions
1/2 cup chopped bell pepper
1/4 cup chopped celery
1 1/2 tsps salt
1/2 cup Rotel
2 Tbs cornstarch
1/2 cup water
1 lb crawfish tails
3 Tbs chopped green onions
4 Tbs finely chopped parsley
2 9" pie shells with tops
Melt 1/2 stick butter in a saucepan. Add to butter, 1 cup chopped onions, 1/2 cup chopped bell pepper, 1/4 cup chopped celery, and stir. Add 1.5 tsps salt and 1/2 cup Rotel. Stir and cook over medium heat for 3 minutes. Mix in a separate bowl 2 tablespoons cornstarch with 1/2 cup water. Add to saucepan the cornstarch mixture and 1 lb crawfish tails. Add to saucepan 3 tablespoons chopped green onion and 4 tablespoons chopped parsley. Turn off fire and mix well. Allow to cool. Pour evenly in to two pie shells cover with top pie shell pastry. Cut slits in top pie shell pastry. Bake at 350 degrees for 35 minutes.
Posted on 4/18/14 at 7:56 am to busbeepbeep
quote:
I found the recipe that threeputt originally posted in my email
awesome. i was disappointed to see it disappeared. it was beyond easy, and really tasty.
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