Doug's Crawfish Pie Recipe - Allrecipes.com
Doug's Crawfish Pie Recipe
  • READY IN ABOUT hrs

Doug's Crawfish Pie

Recipe by  

"Crawfish and puff pastry -- does it get any better than that? Spice it up. Have fun with it."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 20 mins

Directions

  1. Melt butter in a large skillet on medium heat, then stir in flour; cook until light brown, about 10 minutes. Add sweet onion, green pepper, celery, and green onions. Cover and simmer on low heat for about one hour, stirring occasionally.
  2. Stir in vegetable broth and tomato paste, and cook until it reaches a creamy consistency. Mix in crawfish tails, garlic, and parsley, then cook for about 15 minutes or until the tails are tender. Stir in salt, black pepper, cayenne pepper, and hot sauce.
  3. Preheat an oven to 400 degrees F (200 degrees C). Bake the puff pastry shells for 5 to 7 minutes, or until they puff up and start to brown a little. Remove from oven and set aside to cool. Pull off center tops and save. Turn oven down to 350 degrees F (175 degrees C).
  4. Spoon mixture into puff pastry shells until slightly overfilled. Put extra filling into a pie dish and cover with the remaining puff pastry shell center tops to create 6 small pies and 1 large crawfish pie. Place pies on a baking sheet.
  5. Bake for about 15 minutes, or until the shells are golden brown and the filling has a nice shine to it.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • A red or yellow bell pepper can be substituted for the green pepper if you prefer.
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Reviews More Reviews

Jan 22, 2012

Delicious!!!! Thanks so much for this wonderful recipe, Doug

 
Mar 11, 2012

Fantastic! I'm a southern girl myself, and this recipe really hits the spot. Great use of the holy trinity. We will be making this again!

 

2 Ratings

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Nutrition

  • Calories
  • 411 kcal
  • 21%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 493 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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