BEST CRAWFISH PIE | AUTHENTIC LOUISIANA COOKING | RECIPE INCLUDED скачать в хорошем качестве

BEST CRAWFISH PIE | AUTHENTIC LOUISIANA COOKING | RECIPE INCLUDED

This video is about how to make an Authentic Crawfish Pie. This is The Best Crawfish Pie I ever had and I'm proud to say I made it! If you like Crawfish Pie, You'll like this recipe. I found after some research that most people use chicken stock in their base. I use SHRIMP STOCK in my base and that's how it should be made. There's no place for a chicken in Crawfish Pie! Here's the ingredients: INGREDIENTS 1.5 Pounds crawfish tails (fresh or frozen) 1 Onion chopped fine 1 Half bell pepper chopped fine 2 Ribs celery chopped fine 1 Quarter cup parsley chopped fine 6 Toes garlic minced 4 Green onions (reserve some tops for garnish) 1 Can Original Rotel Tomatoes with green chilies. 8 Tbsp. butter 1 Tsp. Salt 1 Tsp. Black pepper 2 Tbsp. Paul Prudhomme Seafood Magic 1 Quarter cup all-purpose flour 1 half cup of Half and Half 8 Ounces Seafood Stock 1 Cap - Zatarain’s Liquid Crab Boil 1 Box Pillsbury Pie Crusts 1 Cup Panko plain bread crumbs 1 Tbsp. Corn Starch 3 Tbsp. Water (for thickening) INSTRUCTIONS In a 7 quart pot, melt butter. When butter is melted, add in the green onion bottoms, onions, bell pepper, celery, parsley and garlic. Sauté until veggies are soft. Add 1 can Rotel tomatoes. Blend well. Add liquid crab boil, salt and pepper. Add in Seafood Magic Mix and taste. Add flour and mix into veggies until no raw flour is left. Pour in half and half. Mix well. Then mix in 8 ounces of seafood stock to make a thick etouffee’ Fold in the crawfish tails Check for seasoning. Add 1 Cup of plain bread crumbs and corn starch. Simmer for 15 minutes to allow thickening. When you are happy with texture and flavor, pour the mix into a pie shell. Cover pie shell with another pie shell and cut a few slits in the dough. Bake in a 350°F oven until top is browned. My pie was in for 25 minutes. Remove and allow to cool for 20 minutes before serving. I hope you enjoy it as much as we have.