Here is a recipe for Crawfish Pie using a Dutch oven, adapted from a traditional Cajun recipe:
Ingredients:
- 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
Instructions:
- Preheat your oven to 375 degrees Fahrenheit.
- In a large Dutch oven, melt the butter over medium-high heat.
- Add the onion, bell pepper, celery, and garlic, and cook until the vegetables are soft and translucent, about 10 minutes.
- Stir in the flour and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in the chicken broth and heavy cream.
- Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally.
- Add the crawfish tails, parsley, thyme, cayenne pepper, salt, and black pepper to the mixture and stir to combine.
- Simmer the mixture for an additional 5 minutes, stirring occasionally.
- Line a 9-inch pie dish with one of the pie crusts.
- Pour the crawfish mixture into the pie dish.
- Place the second pie crust over the top of the filling and crimp the edges to seal.
- Brush the beaten egg over the top of the pie crust.
- Cut a few slits in the top of the crust to allow steam to escape.
- 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.
- 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!
