1 pound Crawfish tails OR shrimp 1 can Cream of celery soup 1 can Cream of mushroom soup 1 bn Shallots
chopped 1/2 Onion :
chopped 1 Stick butter or margarine 1 dash Cayanne pepper Couple shakes parsley flakes 1 package Mini pie shells/tarts (8 in A box) Melt butter in large skillet, add shallots and onion. Add crawfish (or shrimp) and both soups. Cook, stirring frequently. Prepare shells according to package. Fill the shells with mixture and bake until heated through or pie shells are done. (oven temp. 350*) Note: can be made ahead and frozen. Keep in freezer no longer than 2 weeks. (wrv)
How To make Mini Crawfish Pies's Videos
Crawfish Pies
Crawfish Pie
Most people know and love boiled crawfish, but have you ever tried to make crawfish pies with your leftover boiled crawfish tails? If not, this recipe is definitely a must try.
Crawfish Pie New Orleans Style
Crawfish Pie Recipe ????
2 Large Pie shells or 8 small Pie shells
In a sauce pan add 1/2 stick Butter Onions Bell Peppers Sautée in all together in one pan Add 1 cup chicken Broth cook for 3 minutes Add 1 cup warm Half and Half cook another 3 mor minutes
For the Roux 1/2 cup oil 3 Tablespoon Flour Add Flour to Hot Oil until brown Then add Crawfish and stir for 1 minute Add this to Onions and Bell Peppers Add 1 Tablespoon Tony's Seasonings 1 Teaspoon Parsly 1/2 Teaspoon Garlic Powder 1/3 Teaspoon Onion Powder Add cup Bread crumps cook for 2 minutes Turn off Pan let sit for 10 - 15 minutes
LOUISIANA CRAWFISH PIE RECIPE | HOW TO MAKE CRAWFISH PIE
For the printable full recipe and ingredient list:
Homemade Pie Crust:
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BEST CRAWFISH PIE | AUTHENTIC LOUISIANA COOKING | RECIPE INCLUDED
This video is about how to make an Authentic Crawfish Pie. This is The Best Crawfish Pie I ever had and I'm proud to say I made it!
If you like Crawfish Pie, You'll like this recipe.
I found after some research that most people use chicken stock in their base. I use SHRIMP STOCK in my base and that's how it should be made. There's no place for a chicken in Crawfish Pie! Here's the ingredients: INGREDIENTS 1.5 Pounds crawfish tails (fresh or frozen) 1 Onion chopped fine 1 Half bell pepper chopped fine 2 Ribs celery chopped fine 1 Quarter cup parsley chopped fine 6 Toes garlic minced 4 Green onions (reserve some tops for garnish) 1 Can Original Rotel Tomatoes with green chilies. 8 Tbsp. butter 1 Tsp. Salt 1 Tsp. Black pepper 2 Tbsp. Paul Prudhomme Seafood Magic 1 Quarter cup all-purpose flour 1 half cup of Half and Half 8 Ounces Seafood Stock 1 Cap - Zatarain’s Liquid Crab Boil 1 Box Pillsbury Pie Crusts 1 Cup Panko plain bread crumbs 1 Tbsp. Corn Starch 3 Tbsp. Water (for thickening) INSTRUCTIONS In a 7 quart pot, melt butter. When butter is melted, add in the green onion bottoms, onions, bell pepper, celery, parsley and garlic. Sauté until veggies are soft. Add 1 can Rotel tomatoes. Blend well. Add liquid crab boil, salt and pepper. Add in Seafood Magic Mix and taste. Add flour and mix into veggies until no raw flour is left. Pour in half and half. Mix well. Then mix in 8 ounces of seafood stock to make a thick etouffee’ Fold in the crawfish tails Check for seasoning. Add 1 Cup of plain bread crumbs and corn starch. Simmer for 15 minutes to allow thickening. When you are happy with texture and flavor, pour the mix into a pie shell. Cover pie shell with another pie shell and cut a few slits in the dough. Bake in a 350°F oven until top is browned. My pie was in for 25 minutes. Remove and allow to cool for 20 minutes before serving.