Crawfish Pies

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I absolutely love crawfish pie. Usually for a meal, it’s served as a regular pie in slices, but since the main course for the party was the actual boil, I decided to make mini hand pies. I made the filling the night before, allowing the flavors to meld in the fridge overnight. I definitely recommend doing this because the filling was firm to work with for making these pies, and also, the flavor was definitely awesome!

The only problem I have with this original recipe is that it calls for 1 cup of oil. This was WAY too much oil, in my opinion. I ended up spooning the oil/fat off of it and after measuring it, that was almost 1/2 cup of oil! My husband also pointed out that a roux is usually 1:1, which is essentially what you are making in the end to thicken the filling. So, next time, I’m using 1/2 cup of oil in the recipe!

Crawfish Pies
Adapted from John Folse

Ingredients:

  • 1 pound crawfish tails
  • 1/2 cup oil
  • 1 cup onions, diced
  • 1/2 cup celery, diced
  • 1/2 cup bell pepper, diced
  • 1/4 cup garlic, minced
  • 1/4 cup tasso ham, diced
  • 1/2 cup flour
  • 1/4 cup tomato sauce
  • 1 1/2 cups chicken broth
  • salt and cracked pepper to taste
  • Tabasco sauce to taste
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup water
  • 2 packs of refrigerated pie dough sheets

Directions:

  1. Pre-heat oven to 375 degrees F. In a 10-inch saute pan, heat oil over medium-high heat.
  2. Add onions, celery, bell pepper, garlic and tasso ham. Saute 3-5 minutes or until vegetables are wilted.
  3. Add crawfish and saute an additional 5 minutes. Sprinkle in flour and using a wire whisk, stir constantly until white roux is achieved. Add tomato sauce and slowly add broth, a little at a time, until sauce consistency is achieved. (NOTE: You may not use all of the broth.)
  4. Bring to a rolling boil, reduce to simmer and cook 30 minutes. Season to taste using salt, pepper and Tabasco. Remove from heat and allow to cool, preferably overnight.
  5. In a small mixing bowl, combine egg, milk and water. Using a wire whisk, stir until all ingredients are well blended.
  6. Using the rim of a cup, cut the pie dough into circles. Place about 1 tsp. of filling center of each circle.
  7. Brush the edges of pastry with eggwash and fold over in a crescent shape. Crimp the edges closed with a fork and pierce the top of the pie to create vents for steam to escape during cooking. Brush eggwash over pies and bake until golden brown, approximately 20 minutes.

Crawfish Cheesecake

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I remember when my husband took me out to this fine Italian restaurant, and we sampled some crab cheesecake as an appetizer. We were hesitant at first, but our waiter insisted that we’d love it. And, boy did we! It was so flavorful and delicious. :)

So, when I saw this recipe on Elizabeth’s Edible Experience, I knew I had to try it for myself!

This was a very rich dish. It would be great for an appetizer at a potluck or something similar to that. We spread the cheesecake on crackers and it was very yummy! I loved the flavor, and I hope to have the opportunity to make this again sometime soon!

Crawfish Cheesecake
Source: Chef John Folse (found on Elizabeth’s Edible Experience)

Ingredients:

  • 1 pound crawfish tails, chopped
  • 3 (8-ounce) packages cream cheese, softened
  • ½ cup sour cream
  • 3 tbsps cornstarch
  • 1 tsp salt
  • 1 tsp Tony Chachere’s seasoning
  • 2 tbsps minced onions
  • 2 tbsps minced celery
  • 2 tbsps minced red bell pepper
  • 1/3 cup sliced chives
  • 2 large eggs
  • 6 tbsps melted butter
  • 1 egg white
  • 2 cups crushed butter crackers (like Ritz)

Directions:

  1. Preheat oven to 350°F. In a small bowl, combine melted butter, egg white and crackers. Press mixture into the bottom of a 10-inch springform pan. Bake for 8 minutes to crisp.
  2. Remove from oven and cool. Reduce the oven temperature to 250°F.
  3. In a mixing bowl, blend cream cheese, sour cream, cornstarch, salt, seasoning, onions, celery, bell pepper and chives. Blend well, scraping down the sides of the bowl.
  4. Add eggs and mix well, scraping down the sides of the bowl again. Fold in the chopped crawfish tails. Pour the batter over the cooled crust.
  5. Bake for 1 hour. Turn the oven off and leave the cake in the oven for another hour without opening the door. Cool on a rack for at least 4 hours. Carefully unmold. Keep refrigerated until ready to serve.