The ingredient list now reflects the servings specified
Place the pie crust into a deep-dish pie plate.
Melt butter in a large skillet over medium heat, and cook and stir the onion, green pepper, celery, salt, cayenne pepper, and white pepper until the vegetables are tender and the onion is translucent, about 5 minutes. Stir in the tomatoes and crawfish tails, reduce heat to medium-low, and cook for about 3 minutes to blend flavors, stirring occasionally.
Whisk flour and water together in a bowl until the mixture is smooth, and pour the flour mixture into the skillet. Bring the filling to a simmer, and cook, stirring constantly, until the mixture thickens, about 5 minutes. Remove from heat and allow to stand for 20 to 30 minutes to finish thickening.
While filling is cooling, preheat oven to 400 degrees F (200 degrees C). Pour the filling into the prepared pie crust, and bake in the preheated oven until the crust is golden brown and the filling is hot and bubbling, 30 to 40 minutes. Cool for 10 minutes before serving.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
286 calories; 18.3 g total fat; 79 mg cholesterol; 845 mg sodium. 20.3 g carbohydrates; 10.4 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
While the recipe turned out a very tasty satisfying dish three areas need considering spicing liquid and technique: 1) The amount of cayenne pepper may be overpowering unless your guests like it really spicy. 2) The amount of liquid the recipe suggests (1 cup water) is too much and will produce a watery soupy outcome. I found a scant 2/3 cup sufficient liquid and substituted Chardonnay for the water. 3) You cannot mix 2 Tbsp flour in 1 cup liquid without getting lumps and lots of them. The proper way is to add the flour to the sauté-ed veggies mix it in thoroughly and continue to sauté for about 60 to 90 seconds. This thickens the small amount of liquid in the pan and cooks the starchy taste out of the flour. Following that add the larger amount of liquid a little at a time allow to thicken add more and so on until you have the thickness desired. I did pre-bake the bottom crust for about 15 minutes to prevent the liquid from soaking in. I also did not use a top crust. If you do apply an egg yolk wash to the top about 10 minutes before done to create a nicely browned top.
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