Hutto Resident Recipes: Crawfish Pie Recipe

Let’s not pretend, this isn’t your grandma’s apple pie situation. This is bold, buttery, Louisiana-style comfort food that walks into the room and steals attention. If you’ve got crawfish on hand, this recipe is about to make you look like you know exactly what you’re doing (even if you don’t).

Ingredients:

• 1 pound peeled crawfish tails

• 1/2 cup melted butter

• 1 cup diced onions

• 1 cup diced celery 

• 1 cup diced red bell pepper

• 1/4 cup chopped garlic

• 1 cup heavy whipping cream

• 1/2 cup seasoned Italian bread crumbs

• 1 egg beaten

• 1/2 cup sliced green onions

• 1/2 cup chopped parsley 

• 1/4 tsp salt

• black pepper

• 2 (9-inch) deep-dish pie crusts

Instructions:

1. Preheat oven to 450 degrees.

2. In a 10-inch skillet, melt butter over medium-high heat.

3. Add onions, celery, bell pepper and garlic.

4. Sauté for 3-5 minutes or until vegetable are wilted.

5. Add crawfish and blend well into the vegetable mixture and sauté 3-5 minutes.

6. Add heavy whipping cream, simmer for 10 minutes and remove from heat.

7. Add seasoned bread crumbs and egg, blending well.

8. Add green onions and parsley and mix well.

9. Season to taste with salt and pepper.

10. Place the mixture into pie crust and cover with the second pie crust.

11. Make four 1 inch knife slits in the top crust.

12. Place the pie on a cookie sheet and bake 10 minutes.

13. Reduce heat to 350 degrees.

14. Bake 20 additional minutes or until crust is golden brown.

15. Serve hot and top with Louisiana Hot Sauce or Tabasco to taste.  

Brought to you by:

Pamela Rickel

Hutto Resident