Ingredients and Weight:
- Pre-cooked crawfish tails: 2 pounds
- Cream cheese: 8 ounces
- Green bell pepper: 1 (chopped)
- Red bell pepper: 1 (chopped)
- Onion: 1 (chopped)
- Celery: 1 stalk (chopped)
- Garlic: 2 cloves (minced)
- Cajun seasoning: 2 tablespoons
- Old Bay seasoning: 1 tablespoon
- Creole mustard: 2 tablespoons
- Heavy cream: 1 cup
- Salt and black pepper: to taste
- Pie crust (pre-made or homemade): 1 (9-inch)
Preparation Time:
30 minutes
Cooking Time:
40-45 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350ºF (175ºC).
- In a large skillet, sauté the green bell pepper, red bell pepper, onion, celery, and garlic until softened.
- Stir in the crawfish tails, Cajun seasoning, Old Bay seasoning, and Creole mustard. Sauté for 5 minutes.
- In a separate bowl, beat the cream cheese until smooth. Add the heavy cream and beat until combined.
- Combine the crawfish mixture and the cream cheese mixture in a large bowl. Season with salt and pepper to taste.
- Pour the filling into the pie crust and bake for 40-45 minutes, or until the top is golden brown and the filling is set.
- Let cool slightly before serving.
Nutritional Information:
- Calories: 500 per serving
- Protein: 25 grams
- Carbohydrates: 45 grams
- Fat: 25 grams
Dish Characteristics:
- Rich and creamy filling
- Savory and flavorful Cajun spices
- Crispy pie crust
- Ideal for special occasions or as a main course
User Comments:
- "Absolutely delicious! The crawfish filling was packed with flavor and the pie crust was perfectly flaky." - Jane Doe
- "This pie is a crowd-pleaser. It's easy to make and always gets rave reviews." - John Smith
- "Perfect Southern comfort food. The combination of crawfish, cream cheese, and spices is irresistible." - Mary Johnson
Special Precautions and Tips:
- Be careful not to overcook the crawfish, as they will toughen.
- If you can't find pre-cooked crawfish tails, you can cook your own. Simply boil them in salted water for 5-7 minutes.
- Serve the pie with a side of your favorite dipping sauce.
