Showing posts with label crawfish pie. Show all posts
Showing posts with label crawfish pie. Show all posts

18 May 2010

Easy Recipes: 4 Versions of Crawfish Pie



Crawfish pie in New Orleans, Louisiana by Matt Lancashire @ flickr


From Denny: Crawfish pie is a fav in south Louisiana when the crawfish boils end. We start making crawfish versions of etouffee, stews, pastas and crawfish pies. You can make this simple pie with a filling of shrimp, fish or whatever your heart desires. Seafood is a favorite around here.

Because they are so ridiculously easy to make we use them for appetizers, brunch, lunch or dinner. Traditionally, they are made simply with onions, bell pepper, celery (the Holy Trinity) and lots of crawfish fat to flavor it.

Crawfish fat is usually not available so we flavor the pies with all kinds of creativity from canned soups, tomatoes and rice to help create a base for the filling.

One recipe filling for the pie featured here is made with a golden roux and two pounds of crawfish. Another recipe has no traditional roux but rather is thickened with the easy way of using cornstarch. Cornstarch also gives a cleaner direct flavor than a flour thickener which can tone down spices and meat flavors.

The Aunt Genny Hebert recipe is from a 90 year old lady from Breaux Bridge for popular individual crawfish pies. She used cream of shrimp soup and evaporated milk in her filling. Over the years this has proven to be a most popular recipe during crawfish season and all the gatherings associated with celebrating the season.

You can make your own crust or purchase pre-rolled pie crusts in the refrigerated section of your grocery store which many Louisiana cooks do routinely. The frozen food section also offers ready-to-bake pie crusts.

Most of these recipes finish the pies with fresh chopped green onions and fresh parsley.

The Drunken Crawfish Pie recipe is chock full of two pounds of crawfish to the point it's worth it to make your own pie crust just to contain all the goodness! :) The light roux also contains delicious brandy and heavy cream.





Individual Crawfish Pies From Aunt Genny Hebert

From: Genny Hebert of Breaux Bridge, Louisiana, is provided by niece Kara Hebert

Makes: 15 or 17 individual pies


Ingredients:

1 stick margarine or butter
1 medium onion, chopped
1 (10-3/4-oz.) can condensed cream of shrimp soup
1 tbl. cornstarch
1 small can (5-oz.) evaporated milk
1/4 cup chopped green onions
1 lb. crawfish tails
Salt and cayenne pepper, to taste
15 to 17 (3-inch) frozen pie shells (I used Dutch Ann brand 8-per-box from Calandro’s Supermarket.)


Directions:

1. Preheat oven to 350 degrees. In medium saucepan, over medium heat, melt margarine or butter and sauté onion until tender. Add soup. Stir often.

2. In small bowl, add cornstarch and slowly stir in evaporated milk. Stir until well blended. Stir milk mixture into onion and soup mixture in saucepan. Continue to cook until everything is blended.

3. Add green onion, crawfish tails, salt and cayenne. Continue to cook 10 minutes. Fill pie shells and bake 25-30 minutes until golden brown.





Drunken Crawfish Pie

From: Mark Beridon

Serves 8. Recipe is from “Recipes to Bank On” 1990 Food Focus booklet. This recipe, submitted by Mark Beridon, won the Louisiana competition in the Crisco American Pie Celebration contest.


Ingredients:

Crust:

2-1/2 cups sifted all-purpose flour
1 tsp. salt
1/2 cup butter-flavor
shortening
1/2 cup water

Filling:

1/2 cup butter
1/4 cup flour
1 onion, chopped
2 tsps. finely minced garlic
1/3 cup chopped green bell pepper
3 tbls. finely minced fresh parsley
2 tbls. chopped celery
1/2 cup thinly sliced green onion tops
1 tsp. salt
3/4 tsp. black pepper
1/4 cup heavy cream
3 tbls. brandy
2 lbs. crawfish tails


Directions:

1. Preheat oven to 350 degrees.

2. To prepare crust: Combine flour and salt in a large mixing bowl. Cut in shortening with pastry blender or two knives until mixture is uniform. Add water about 1 tablespoon at a time. Stir with a fork until mixture forms a ball. Divide dough into two equal parts.

3. On lightly floured surface, roll bottom crust into a circle 1/8-inch thick and one inch larger than an inverted (9-inch) deep-dish pie plate. Gently ease dough into pie plate, being careful not to stretch the dough. Set aside while preparing filling.

4. To prepare filling: Melt butter over low heat in a large skillet. Gradually add flour and cook slowly, stirring constantly until a light roux forms (about the color of caramel). Add onion, garlic, green bell pepper, parsley, celery and green onion tops. Continue to stir until vegetables are all very soft.

5. Add salt, black pepper, heavy cream and brandy. Mix gently but thoroughly and cook for 3 additional minutes over low heat.

6. Add crawfish tails and cook for 10 minutes. Remove from heat. Cool.

7. Spoon cooled filling into unbaked pastry shell.

8. On a lightly floured surface roll out top crust the same as bottom crust. Gently place top crust over filled pie. Moisten and seal edges. Flute as desired. Cut 6 slits in the top crust.

9. Bake in preheated 350-degree oven for 25-30 minutes or until crust is golden brown.

10. Cool 5 minutes and then serve.






Crawfish Pies (with rice in the filling)

From: Shelley Boudreaux

Makes: 2 (9-inch) pies. This was the crawfish pie her mother made. The following recipe calls for 2 pounds of crawfish tails and makes 2 single-crust pies. The pies have a nice thick filling. Serve one tonight and freeze the other one or share it with a friend.


Ingredients:

2 pie crusts
1-1/2 sticks butter
2 onions, chopped
1 bunch green onions, washed, dried and chopped
1/2 bunch fresh parsley, washed, dried and chopped
2 to 3 cloves garlic, minced (about 1 tbl.)
2 lbs. crawfish tails
Tony Chachere’s Original Creole Seasoning or salt, black pepper and cayenne pepper, to taste
2 (10-3/4-oz.) cans cream of mushroom condensed soup
2 (10-3/4-oz.) cans cream of celery condensed soup
2 to 3 cups cooked rice


Directions:


1. Prepare pie crust in bottom of 9-inch pie dish. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy, and if so, add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling.

7. Bake in preheated 350-degree oven for about 30 minutes or until pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.






Crawfish Pie

From: Corinne Cook, 2theadvocate.com food writer

Serves: 4 to 6


Ingredients:

2 unbaked pie crusts (I used the Just Unroll Pillsbury Pie Crusts)
1/2 stick butter
1 onion, chopped
2 ribs celery, chopped
1/2 bell pepper, chopped
1 lb. crawfish tails
2 tbls. cornstarch
1 or 2 tbls. water, if needed (if filling is too dry)
1 small bunch green onions, chopped
1/4 cup chopped fresh parsley
Salt, black pepper and red pepper, to taste


Directions:

1. Place unbaked pie crust in bottom of 9-inch pie dish and set aside.

2. In large skillet, melt butter and add onion, celery and bell pepper. Sauté over medium heat until vegetables are soft. Stir often to prevent burning.

3. Add crawfish tails and stir to mix. Stir in the cornstarch. Stir until smooth and well mixed. Mixture will thicken slightly. If mixture appears too dry, add 1 or 2 tablespoons water. You don’t want it too soupy; mixture will thin during baking.

4. Add green onions and parsley and season to taste. Pour filling into pie crust.

5. Top pie with second pie crust. Crimp both edges of pie together. With the tip of a sharp knife, cut three or four slits into the top of the pie crust.

6. Place in preheated 350-degree oven for about 25-35 minutes or until crust is browned and filling is bubbly.






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30 May 2009

Recipe: Crawfish Pie



From Denny: Crawfish Pie is easy to make and a huge favorite around here. During crawfish season (from about March through the end of May, sometimes into the first week of June) we enjoy these simple pies. If you don't have crawfish available, use shrimp! We don't use Chinese crawfish because of the heavy metals contaminants found in them. Use Louisiana crawfish whenever you can - just buy it as the frozen tails already shelled for you.

From: Shelley Boudreaux and given to publish in the 2theadvocate.com food section (local newspaper in Baton Rouge, Louisiana)

Makes 2 (9-inch) pies.

Ingredients:

2 pie crusts

1-1/2 sticks butter

2 onions, chopped

1 bunch green onions, washed, dried and chopped

1/2 bunch fresh parsley, washed, dried and chopped

2-3 cloves garlic, minced (about 1 tablespoon)

2 lbs. crawfish tails

Tony’s Cajun Seasoning or salt, black pepper and cayenne pepper to taste

2 (14-oz.) cans cream of mushroom soup

2 (14-oz.) cans cream of celery soup

2 to 3 cups cooked rice


Directions:

1. Place pie crust in bottom of 9-inch pie dish. Repeat with second crust. Set aside. Preheat oven to 350 degrees.

2. In large skillet, melt butter and sauté onions, green onions, parsley and garlic until onions are soft.

3. Add crawfish tails and season to taste. Cook, uncovered for about 10 minutes.

4. Add cream of mushroom and cream of celery soups. Cook another 5-10 minutes.

5. Remove from heat and gently stir in at least 2 cups of cooked rice. You will have to judge if it looks too soupy and if so add more rice. Allow the filling to cool slightly.

6. Spoon into prepared pie crusts. Crimp top edge of pie or gently fold it over the pie filling. Repeat.

7. Bake in preheated 350-degree oven for about 30 minutes or until each pie crust is nicely browned and pie is heated through. If after 15-18 minutes pie crust top is getting too browned, cover top edges with strips of foil to prevent burning. Cool about 5 minutes before serving.




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27 February 2009

Recipe: Black Caviar Pie

Caviar Pie

Serves 6 to 8.

From:
artist Marguerite Robichaux, of Baton Rouge, Louisiana and Maine

The artist says she first tasted a version of this caviar pie in Perth, Australia in 1978 when she flew there to celebrate friend Jud Strunk’s 50th birthday. This dish is one of the favorites the honoree’s wife prepared. Over the years, Robichaux has adapted it to her taste.


Ingredients:

6 eggs, hard cooked and chopped fine

6 Tablespoons mayonnaise

Black pepper to taste

6 Tablespoons grated onion

1 (8-oz.) package cream cheese, room temperature

1 (8-oz.) container sour cream, room temperature

4 ozs. red or black caviar, drained and chilled

Lemon wedges

1 French bread banquette, thinly sliced and toasted


Directions:


Mix
eggs and mayonnaise and season with pepper. Spread in bottom of a glass pie plate.

Sprinkle grated onion over egg mixture and press lightly. Chill.

Mix cream cheese and sour cream until smooth. Drop by spoonfuls onto the layers in the pie plate. Smooth over the top and seal the edges. Chill.

Just before serving, sprinkle caviar on top and garnish with lemon wedges. Serve with toasted baguette slices.

03 January 2009

Recipe: Chocolate Peanut Butter Pie



Since Louisiana might as well be called the Land of Seafood and Sweets - rather than what the car license plates tell you - it's the Sportsman's Paradise.

Here's an easy pie recipe to enjoy from the River Road Recipes IV: Warm Welcome.

Photo by N8tr0n @ flickr who made the pie in a rectangular pan.

At our house when we eat rich sweets we serve them in tiny portions like the size of a truffle - so we don't break the calorie bank or take our blood sugar for a wild ride! :) Of course, our neighbors and co-workers are always glad to share!


Chocolate Peanut Butter Pie

Makes 2 pies to serve 12 - 16. A chocolate cookie crust and a little bit of coffee give this pie a chocolate cafe or mocha flavor.

Ingredients:

2 cups creamy peanut butter

16 ozs. cream cheese, softened

2 cups sugar

2 teaspoons vanilla extract

1 1/2 cups whipping cream

2 (9-inch) chocolate cookie pie shells

1 cup (6 ozs.) semisweet chocolate chips

7 Tablespoons hot coffee


Directions:

With an electric mixer, beat the peanut butter and cream cheese until creamy, scraping the bowl occasionally.

Add the sugar and beat until fluffy. Blend in the vanilla.

Beat the whipping cream in a chilled bowl until soft peaks form. Fold the whipped cream into the peanut butter mixture and spoon evenly into the pie shells. Freeze for 30 minutes or longer.

Mix the chocolate chips and hot coffee in a bowl until smooth. Spread the chocolate mixture over the tops of the frozen pies. Freeze until serving time.

NOTE from Denny: Since so many people and children have peanut allergies you could consider substituting another nut butter in this recipe. How about almond butter? Yum!

02 November 2008

Recipe: Crawfish Pie

Can I tell you just how popular crawfish pies are here in Louisiana? Everyone loves them! AND they are easy to make! Don't have crawfish available in your area? Not to worry - substitute a favorite fish or combination of fish and frozen shrimp. Louisiana is all about getting creative and not breaking the bank or emptying the wallet to eat well. Enjoy!

If you don't own any of the editions from I to IV River Road Recipes cookbook series, you can purchase one over at Amazon.com or Barnes & Noble. The first edition still remains popular after decades in print. The cookbooks come from The Junior League and all proceeds go to charities in the community. These cookbooks are practically the local food bibles for comfort cooking here in Louisiana. You won't be disappointed!

Make sure you watch the Scott Hargrove video, link to YouTube posted is at the end of the recipes, as he is easy to follow, a likable instructor and he has yet another version of this delicious easy recipe. He also shows you how to make your own pastry.

***

Crawfish Pie from the Baton Rouge, Louisiana beloved world renown cookbook series: River Road Recipes cookbooks.

This is from River Road Recipes IV: Warm Welcomes.

Makes 3 (9-inch) pies to serve 18.


Ingredients:


1 1/2 cups chopped onions

1 1/2 cups chopped celery

6 cloves garlic, minced

1/2 cup (1 stick) butter

1 (10 3/4 oz.) can of cream of mushroom soup

1 (12 oz.) can evaporated milk

2 Tablespoons cold water

2 teaspoons cornstarch

1/2 cup chopped green onions

1 bunch parsley, trimmed and chopped or minced

3 lbs. Louisiana crawfish tails

8 ozx. Parmesand cheese, grated

salt and pepper to taste

6 refrigerator pie pastries


Directions:


Saute onions, celery and garlic in the butter in a large saucepan until the vegetables are tender. Stir in the soup and evaporated milk. Mix the cold water and cornstarch in a small bowl and stir into the soup mixture.

Add the green onions, parsley and crawfish and mix well. Cook over medium heat for 15 minutes, stirring occasionally. Stir in the cheese, salt and pepper.

Line 3 (9-inch) pie plates with 3 of the pastries. Spoon the crawfish mixture evenly into the 3 pastry-lined pie plates. Top with the remaining pastries, fluting the edges and cutting vents.

Bake in a 350-degree F. oven for 30 minutes or until light brown. Let stand for 15 minutes before serving. You may prepare, bake in advance and freeze for future use. Reheat at 325-degrees F. for 25 minutes or until heated through.


Second version of Crawfish Pie


From the restaurant Oysterella's

Crawfish Pie


1 lb butter

1 red bell pepper

1 green bell pepper

1 onion, diced

1/4 Tasso ham, diced

1 cup white wine

1 lb crawfish tail meat


Add 1/2 cup flour

2 quarts heavy cream

1 Russet potato, peeled and blanched

3/4 cup frozen or fresh peas

1 cup carrots, peeled and blanched

Seasoning:

Cayenne pepper TT (TT = to taste)

Salt TT

Black pepper TT

1 Tablespoon Tabassco

2 Tablespoon Worchestershire Sauce


Melt butter and saute red and green peppers.

Add yellow onion.

Add Taso and crawfish tail meat.

Deglaze with white wine.

Whisk in flour slowly so lumps do not form.

Add in 2 qts. heavy cream.

Season to taste with salt and pepper.

Add two tablespoons Worchestersire sauce and one tablespoon Tabasco. All to thicken. Ladle into oven safe crock or cooking dish.

Lay puff pastry on top of dish. Cut off excess. Brush pastry with egg wash.

Place into 375 convection oven and cook for ten minutes.

***

Two videos:

Scott Hargrove, really great guy, different recipe than here and easy to read superimposed on the screen as he instructs - http://www.youtube.com/watch?v=cDcP7V2elbM&feature=PlayList&p=58E014BAC3D81DEE&playnext=1&index=6

AND

From WKRG.com
is a demonstration for Oysterella's chef - http://www.wkrg.com/recipes/recipe/crawfish_pie/19931/
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