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crawfish pie

(1 RATING)
37 Pinches
JanisinLA avatar
Central, LA
Updated on Dec 11, 2011

This is one dish that deserves to be immortilized in that famous Louisiana song! "Jambalaya, crawfish pie, filet gumbo!"

prep time
cook time
method ---
yield

Ingredients

  • ROUX:
  • 1 cup oil
  • 1 cup flour
  • FILLING:
  • 2 cups chopped onions
  • 1 cup chopped bell pepper
  • 1 cup chopped celery
  • 2 pounds crawfish tail meat. cut up
  • 1/4 cup chopped green onion tops
  • 1/4 cup chopped fresh parsley
  • 4 cups water (approximately)
  • 1/4 cup white wine
  • 2 tablespoons cornstarch
  • 2 cups cooked white rice
  • - salt and pepper to taste
  • 1 - unbaked 9" pie shell

How To Make crawfish pie

  • Step 1
    To make the roux, heat oil and flour in heavy skillet. Cook, stirring constantly, until it reaches a light brown color. Set aside
  • Step 2
    For filling: Add onions, bell pepper and celery to roux. Cook until limp. Add water slowly to mixture, stirring well and boil slowly for about 10 minutes.
  • Step 3
    Add crawfish meat, green onions and parsley. Season to taste and cook on medium heat for 20 minutes.
  • Step 4
    Dissolve cornstarch in wine. Stir into crawfish mixture. Add rice and mix thoroughly. Pour into unbaked pie shell. Bake at 350 degrees for 20 - 30 minutes or until golden brown.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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