We picked up crawfish for dinner one night this weekend. We ordered too much and had some left over, so I peeled them in hopes to come up with something to make with them. I decided to make a crawfish pie. I have only ever had crawfish pie at my friends house when I was younger. Her mother is a delicious cook and her pies literally melted in your mouth. My paleo crawfish pie had a lot to live up to and I have to say it was pretty darn good. I used a crust recipe from my strawberry pie, and had to convert a few things from Emeril's crawfish pie recipe to make this one.
To make the crust you will need:
2 cups almond flour
1 egg
Pinch of salt
1/4 cup ghee
To make the pie filling:
8 tablespoons of ghee
1/2 cup almond flour
1/2 cup diced onions
1/2 cup diced green pepper
1/2 cup chopped celery
1 lb peeled crawfish tails( cooked)
2 tablespoons of creole seasoning
Salt and pepper
1. Preheat oven to 400.
2. Start by making the crust. Mix flour, egg, salt and ghee in a bowl with a fork. Once all mixed together add to a greased pie pan.
3. Bake for 15 min then turn oven to 350
4. While crust is baking make the filling.
5. Melt ghee and add flour to it. Whisk together until roux is golden brown
6.add onions, peppers, celery, and seasonings and cook until veggies start to soften
7. Add crawfish tails and stir to combine with veggies.
8. Pour crawfish mixture into pie shell and bake 35 minutes at 350
This recipe looks deli.