Like Gumbo, there are dozens, no hundreds of different Crawfish Pie recipes, and they’re all good. Here is my version which works just as well with shrimp. This makes two pies or you can use the leftovers to make mini crawfish/shrimp pies. C’est ci bon!
Cook time: 45 Min Prep time: 20 Min Serves: 2 pies or 1 large deep dish pie
2 lb crawfish tails w/fat or shrimp, peeled and deveined
2 1/2 stick butter
1 Tbsp butter for brushing
1 large onion, diced
6 stalk(s) celery, chopped fine
1 medium bell pepper, chopped fine
1 Tbsp garlic, minced
1/2 c dried parsley or 1 cup fresh, chopped
1 bunch green onions, sliced thin
8 oz velveeta cheese, original, cubed
1/2 – 1 cap-full of liquid crab boil
2 can(s) cream of mushroom soup
1 Tbsp black pepper
1 tsp cayenne or more to taste
creole seasoning, to taste
hot sauce to taste
2 frozen pie crusts, thawed
3 Tbsp corn starch (mixed with 3 t water) ***or***
1 c seasoned bread crumbs
1. Preheat oven to 375* In medium saucepan over medium heat sauté the onions, bell pepper, celery and garlic in butter until onions have wilted.
2. Add the seasonings, mushroom soup, and liquid crab boil. Stir well. Add the Velveeta cheese and stir until completely melted.
3. Add the crawfish/shrimp to the mixture. Bring mixture to a low boil then simmer about 10 minutes. Add the parsley and continue to stir often to prevent scorching.
4. Add either the breadcrumbs or cornstarch slurry to thicken up the mixture. You can also add more or less cheese to achieve your desired consistency. The filling should be as firm as pudding, not runny.
5. Place pie crust into a pie plate and trim excess dough. Fill crust with mixture then place the second pie crust over the filling.
6. Tuck in the excess dough under the bottom crust edge and crimp the edges together. Brush melted butter over the top of the crust.
7. Cut 3 or 4 slits in the top of the crust. Place pie on baking sheet and bake at 375* for 30 minutes or until crust is golden brown. Let pie sit for 20 minutes before cutting. Enjoy!