Duck Dynasty's Crawfish Pie

We were at the famous Findlay Market in Cincinnati selling in their "farm shed" this past Saturday.  My husband stumbled upon a seafood booth inside the market that was selling HUGE crawfish at a very reasonable price.  So I told him to go ahead and buy two pounds' worth. Boy, those guys were big!!

I had recently bought Kay Robertson's Duck Commander Kitchen cookbook.  I am NOT going to get into politics here or going to endorse or refute what Phil Robertson said in some magazine article.  We don't have cable TV.  So out of curiosity, I rented the first season of Duck Dynasty and my husband and I have thoroughly enjoyed the show.  I figured that a woman who had to cook for that many hungry men, obviously knew how to cook, so I bought her cookbook.

In the book, she had a recipe for Crawfish pie and as luck would have I now had all the ingredients!!  For those of you who never had crawfish - it tastes like shrimp.  I never had it until about 2 or 3 weeks ago.  And like lobster, you pretty much eat only the tails and the claws (those are pretty tiny!!).

Anyway, on to the recipe . . .

Ingredients

1 stick of butter
1 small onion, finely chopped
1 bell pepper, finely chopped
2 stalks of celery, finely chopped
2 T all-purpose flour
1 can cream of mushroom soup
pinch of each (salt, pepper and cajun seasoning)
1 pound of crawfish tail meat - (2 pounds of crawfish didn't get 1 pound of meat!!)
2 pie crusts - either store bought or your favorite recipe

Directions:

Preheat the oven to 350 degrees.

In a skillet, melt the butter over medium heat and saute the onion, bell pepper and celery - stirring occasionally until very soft - about 20 minutes.

Meanwhile, pull the tails off the crawfish and remove the shells.

Add the flour and stir until all the vegetables are coated.  Add the soup, salt, pepper, cajun seasoning and crawfish.  Stir to combine.

Fill a pie pan with one piece of the pie crust dough.  Randomly pierce the bottom with a fork.  Bake for 5 minutes.

Spoon the crawfish filling into the crust (I didn't have enough crawfish meat, next time I might add some shrimp).

Cover with the remaining pie crust.  Pinch the edges together.  With a knife or fork, make vents for steam to escape.

Bake until the crust is golden brown and the filling is bubbling, approximately 30 to 35 minutes.

The Entire Recipe:

Duck Dynasty's Crawfish Pie

Ingredients

1 stick of butter 

1 small onion, finely chopped

1 bell pepper, finely chopped

2 stalks of celery, finely chopped

2 T all-purpose flour

1 can cream of mushroom soup

pinch of each (salt, pepper and cajun seasoning)

1 pound of crawfish tail meat - (2 pounds of crawfish didn't get 1 pound of meat!!)

2 pie crusts - either store bought or your favorite recipe

Directions:

Preheat the oven to 350 degrees.

In a skillet, melt the butter over medium heat and saute the onion, bell pepper and celery - stirring occasionally until very soft - about 20 minutes.

Meanwhile, pull the tails off the crawfish and remove the shells.  

Add the flour and stir until all the vegetables are coated.  Add the soup, salt, pepper, cajun seasoning and crawfish.  Stir to combine.  

Fill a pie pan with one piece of the pie crust dough.  Randomly pierce the bottom with a fork.  Bake for 5 minutes.

Spoon the crawfish filling into the crust (I didn't have enough crawfish meat, next time I might add some shrimp).  Cover with the remaining pie crust.  Pinch the edges together.  With a knife or fork, make vents for steam to escape.

Bake until the crust is golden brown and the filling is bubbling, approximately 30 to 35 minutes.

Enjoy!!!

VERDICT:

Well, my husband went back for seconds - what does that tell you!!  Yes, Miss Kay, you have a winner on your hands with this recipe!!  I was thinking this could be a very versatile recipe.  You could very easily substitute the crawfish with cooked chicken and make this chicken pot pie.  Just a thought . . .   Anyway, it was good and I will definitely make this again!