A classic New Orleans Crawfish Pie Recipe featuring a savory, Creole crawfish filling, enclosed in buttery, flaky pie crust and baked to perfection.
- 3 tablespoons unsalted butter
- 3 stalks of celery, finely diced
- 1 bell pepper, seeded and finely diced
- 1 yellow onion, finely diced
- 2 cloves garlic minced
- 1/3 cup + 1 tablespoon all-purpose flour
- 1 tablespoon tomato paste
- 3 cups unsalted chicken or seafood broth
- 2 1/2 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoon Cajun or Creole seasoning
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 12 ounces cooked crawfish tails
- 1 large tomato (pulp and seeds removed), diced
- 2 uncooked pie crusts
- 1 large egg lightly beaten
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Preheat the oven to 400° and have ready a greased, 9" (preferably deep dish) pie tin.
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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.
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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.
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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.
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Roll out the pie dough so that it is a 1/4" thick. Lay one dough round on across the bottom of the pie dish, and allow the excess to lay over the sides of the dish.
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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.
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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.
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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.
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Remove from the oven and allow to cool for 15-20 minutes before cutting into. Serve and enjoy