CRAWFISH POT PIE
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F.
- Bake the puff pastry on a baking sheet until all puffy and delicious, about 10 minutes. Set aside and increase oven temperature to 400 degrees F.
- Drain the crawfish tails and squeeze excess liquid out. (Wet tails can effect the thickness of the finished sauce.)
- In a pot of salty water, cook the potatoes until they are softened but have a little crunch still left in them, then drain and set aside.
- Add the turnips to a pot of BOILING salty water. Cook until softened, then drain and run under cold water. Set aside.
- In a medium saucepan (big enough to hold all the ingredients), melt the butter. When the butter is melted and bubbling, add the flour and blend in with a whisk. Keep whisking on medium heat for 5 minutes (do not brown, you are just cooking some of the floury flavor out).
- Add the stock and cream, then increase heat to medium-high. DO NOT STOP STIRRING. As it heats up the mixture will get thicker. Add the Worcestershire, porcini powder, hot sauce, and salt, pepper and Creole/Cajun seasoning to taste. Cook until the bechamel mixture is thickened and bubbly, then add the drained crawfish and mix in. Cook, stirring, until the mixture returns to a boil. (If the mixture needs more thickening you can do it with a mixture of flour and butter, a tablespoon at a time, waiting for it to return to a boil each time. This is as thick as it's gonna get.)
- Add the peas and carrots, pearl onions, potatoes and turnips. Stir gently, so as not to break up the potatoes and turnips.
- Spoon the mixture in vessel of your choice and top with the cooked puff pastry. Put the whole thing back into the oven.
- Have a beverage. Cook until and bubbly and the puff pastry is starting to brown. Garnish with fresh parsley and/or dill. Serve with lemon wedges and hot pepper infused vinegar.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Zoe Metcalf
[email protected]This crawfish pot pie is the perfect meal for a special occasion. It's easy to make and always a crowd-pleaser.
liyema mbalane
[email protected]I love that this crawfish pot pie is made with a creamy sauce instead of a traditional roux. It makes the filling extra rich and flavorful.
Sapla Akter
[email protected]This crawfish pot pie is a great make-ahead meal. You can make it the night before and just pop it in the oven when you're ready to eat.
Bose Felix
[email protected]This crawfish pot pie is a great way to use up leftover crawfish. It's also a great way to get your kids to eat their vegetables.
Shahzab ali
[email protected]This crawfish pot pie is the perfect comfort food. It's creamy, flavorful, and filling. I love that I can make it ahead of time and just pop it in the oven when I'm ready to eat.
Melissa Murphy
[email protected]I love that this crawfish pot pie is made with fresh vegetables. It makes the filling extra flavorful and nutritious.
Pauline Gallacher
[email protected]This crawfish pot pie is a great way to impress your guests. It's easy to make and always a crowd-pleaser.
Lovely Queen
[email protected]I'm not a huge fan of crawfish, but this pot pie was delicious! The filling was creamy and flavorful, and the crust was flaky and golden brown. I'll definitely be making this again.
Ikra Anjum
[email protected]This crawfish pot pie is the perfect meal for a cold winter night. The creamy filling and flaky crust are sure to warm you up from the inside out.
Sajahahan 123
[email protected]I love that this crawfish pot pie is made with a creamy sauce instead of a traditional roux. It makes the filling extra rich and flavorful. The crust is also perfectly flaky and golden brown.
REZKI
[email protected]This crawfish pot pie is a great way to use up leftover crawfish. The filling is creamy and flavorful, and the crust is flaky and golden brown. I love that I can make it ahead of time and just pop it in the oven when I'm ready to eat.
Edul Khan Shamim
[email protected]I'm a big fan of seafood pot pies, and this crawfish pot pie is no exception. The filling is bursting with flavor, and the crust is flaky and golden brown. I highly recommend this recipe!
Saroj Ansari
[email protected]This crawfish pot pie is the perfect comfort food. The filling is creamy and flavorful, and the crust is flaky and golden brown. I love that I can make it ahead of time and just pop it in the oven when I'm ready to eat.
Safi Marri
[email protected]I made this crawfish pot pie for a potluck and it was a huge success. Everyone loved it! The filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.
Allah Rakheyo
[email protected]This was my first time making crawfish pot pie, and it turned out great! The recipe was easy to follow and the pot pie was delicious. I'll definitely be making this again.
Saleem
[email protected]I've made this crawfish pot pie several times now, and it's always a crowd-pleaser. The filling is rich and flavorful, and the crust is always flaky and golden brown. I highly recommend this recipe!
Joshua Ovbiebo
[email protected]This pot pie was a hit with my family! Even my picky eaters loved it. The recipe was easy to follow and didn't take too long to make. I'll definitely be adding this to my regular dinner rotation.
Khadija Bello
[email protected]I'm not usually a fan of seafood, but this crawfish pot pie changed my mind. The crawfish were cooked to perfection and had a delicate flavor that paired perfectly with the creamy sauce.
Johnnyboy Redelinghuys
[email protected]This crawfish pot pie was an absolute delight! The creamy filling was bursting with flavor, and the buttery crust was perfectly flaky. I'll definitely be making this again.