8 Serves
83 Mins
In a large frying pan, melt the butter over medium heat. Add the onion, celery, bell pepper, garlic, and parsley. Sauté over low heat for 30 minutes until the vegetables are soft and translucent.
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ItalianVitamin E
1 mg / 15 mgVitamin K
137 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
47 µg / 400 µgCalcium
301 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
271 mg / 1,250 mgPotassium
561 mg / 4,700 mgSodium
513 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
2 g / 28 gSugar
7 g / 50 gSaturated Fat
17 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Add the crawfish tails to the vegetable mixture and cook for 10 minutes. Stir in the seasoning and cook for an additional 5 minutes before removing from heat.
In a separate saucepan, whisk together the flour and butter over medium heat for 5 minutes to create a roux. Gradually whisk in the half and half, stirring constantly until the sauce thickens to a smooth consistency.
Stir the Parmesan cheese and white cheese into the sauce until melted, then remove from heat.
Preheat your oven to 175°C. Combine the crawfish mixture with the cheese sauce. Pour the filling into the two pie crusts and place them on a baking sheet.
Bake for 20 to 25 minutes until the tops are lightly browned. Remove from the oven and let the pies cool for 10 minutes before slicing to ensure the filling sets.
4
g19
g43
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