A classic New Orleans Crawfish Pie Recipe featuring a savory, Creole crawfish filling, enclosed in buttery, flaky pie crust and baked to perfection.
Add butter to a large saucepan or Dutch oven over medium-high heat. As soon as the butter has melted, add the celery, bell pepper, and onion and sauté for 5-7 minutes, until softened. Add the garlic and sauté 1 minute more.
Sprinkle flour over the vegetables and stir until evenly coated. Stir in the tomato paste and begin adding the chicken broth one big splash at a time, whisking after each addition. Do this until the mixture begins to resemble a thick pudding. Once this consistency is reached, the remaining broth can be added in.
Add the Worcestershire, hot sauce, Cajun seasoning, salt, pepper, and the bay leaf and allow the mixture to simmer, stirring often, about 6-8 minutes, until slightly thickened. Stir in the crawfish and tomatoes and simmer 5 minutes more. Set aside until ready to use.
Pour the filling into the dish. Roll out the second dough round just the same, and place it over the dish. Crimp the edges of the pie crust together.
To make the egg wash, whisk together the egg and 1 tablespoon of water, and using a pastry brush, lightly brush the mixture across the top crust and the edges. Create vent holes in the center of the pie, and transfer to a sturdy, rimmed baking sheet to catch any spillage.
Bake the pie for 20 minutes. Then, reduce the temperature to 350° and bake for 25-28 minutes more, or until the top is golden-brown. Use a pie shield to prevent the edges from over-browning.
The Anthony Kitchen