This is one of my all-time favorite Cajun dishes! I love these yummy pies best when I make them with crawfish for the rich, deep seafood flavor they bring to the final pies. Typically they are made smaller when using high-carb flour pastry, but low-carb pastry is challenging to work with on such a small scale. These were about 4½-5″ size, so definitely fork food. If you choose to sub in shrimp in this recipe, your pies will definitely have a milder seafood taste than when made with the traditional “mudbugs” as they call them in the South. These tasty pies can be enjoyed once you reach Phase 2 Atkins and can have this cheese-based dough.
This seafood filling freezes well (so does the raw dough), so if you need a smaller recipe of just 3 pies, split the filling in half and freeze in a plastic zip-bag for an easy meal in the future. Use only half the dough for 3 pies and freeze the other half also in a plastic zip-bag.
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INGREDIENTS:
4 T. unsalted butter
2 oz. onion, chopped
½ c. each green bell pepper and celery, chopped (I used both red and green bell pepper in mine)
¼ c. each green onion and parsley , chopped
6 oz. crawfish tails (half pouch of the frozen tail meat)
2 cloves garlic, minced
½ tsp. my Seafood Spice blend
1/8 tsp. salt
6 drops Tobasco (more if you like things real spicy)
1/4 tsp. each ground thyme and black pepper
1/3 c. homemade chicken stock
¼ tsp. glucomannan powder, xanthan gum (or your favorite thickener)
1 recipe my Mozzy Dough
VARIATION: Sub in cooked, chopped shrimp for crawfish (6 large or 12 medium), Sprinkle some shredded Cheddar Cheese on top at the last 10 minutes of baking.
DIRECTIONS: Melt the butter in a large skillet over high heat. Sauté the celery, bell pepper, onion and garlic until all are tender. Reduce heat to medium and add in parsley, salt, thyme, black pepper and Tobasco. Stir to blend. Add in the chicken broth and glucomannan or preferred thickener and stir until it has done its job thickening any liquid just a bit. Remove from heat and cool while you make the pastry.
Line a baking sheet with parchment paper. Preheat oven to 350º. Make a recipe of my Mozzy Dough per that recipe’s instructions. Divide ball of dough into 6 equal smaller balls of dough. You can either make your crawfish pies half-moon shaped or square, your choice. Roll each portion of dough out between two pieces of plastic wrap to about a 5″ circle or square. Remove top piece of plastic wrap. Spoon about ¼ c. of the crawfish mixture onto one side of each circle or square of dough, leaving an edge of free dough free of filling. Using the bottom plastic wrap to help, lift the other half of the dough up and over the filling and lay on the free edge to form a top crust. Press the crust edges together with the tines of a fork or your fingers so the filling hopefully won’t ooze out while cooking. Again, grabbing the bottom plastic wrap as a helper, lift each pie onto the parchment-lined pan, removing the plastic wrap from underneath. The pies will spread little during cooking so the 6 should fit onto your baking sheet OK. Pop pan into preheated 350º oven and bake for about 20 minutes or until golden brown. Serve at once with a crisp green salad.
NUTRITIONAL INFO: Makes 6 crawfish pies, each contains:
332 calories, 28.2 g fat, 12.76 g carbs, 7.1 g fiber, 5.66 g NET CARBS, 18.6 g protein, 446 mg sodium
Buttoni's Low-Carb Recipes 