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Here is a recipe for Crawfish Pie using a Dutch oven, adapted from a traditional Cajun recipe:

  • 1/2 cup (1 stick) unsalted butter
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 3 celery stalks, chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1 pound cooked and peeled crawfish tails
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon cayenne pepper
  • Salt and freshly ground black pepper
  • 2 pie crusts (homemade or store-bought)
  • 1 egg, beaten
  • Dutch oven
  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a large Dutch oven, melt the butter over medium-high heat.
  3. Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are soft and translucent, about 10 minutes.
  4. Stir in the flour and cook for 1-2 minutes, stirring constantly.
  5. Gradually whisk in the chicken broth and heavy cream.
  6. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
  7. Add the crawfish tails, parsley, thyme, cayenne pepper, salt, and black pepper to the mixture and stir to combine.
  8. Simmer the mixture for an additional 5 minutes, stirring occasionally.
  9. Line a 9-inch pie dish with one of the pie crusts.
  10. Pour the crawfish mixture into the pie dish.
  11. Place the second pie crust over the top of the filling and crimp the edges to seal.
  12. Brush the beaten egg over the top of the pie crust.
  13. Cut a few slits in the top of the crust to allow steam to escape.
  14. Place the pie in the Dutch oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is hot and bubbly.
  15. Remove the pie from the oven and allow it to cool for a few minutes before slicing and serving.
Enjoy your delicious Cajun Crawfish Pie!

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