Ingredients
Scale
- 1 lb fresh or frozen crawfish tails
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 package pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes.
- Add crawfish tails, Cajun seasoning, salt, pepper, and heavy cream. Cook for an additional 5 minutes to meld flavors.
- Roll out pie crust, place in a 9-inch pie dish, and trim excess edges.
- Pour crawfish mixture into the prepared crust, seal edges, and optionally cover with another layer of crust.
- Preheat oven to 375°F (190°C). Brush the top with beaten egg and bake for 25-30 minutes or until golden brown.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can freeze the pie before baking; thaw overnight in the fridge before baking.
- This pie can be served with a fresh salad and chilled white wine for a delightful meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International, Cajun
- Diet: Gluten-Free (if using gluten-free crust)
Nutrition
- Serving Size: 1 slice
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 85mg