AIP Cajun Crawfish Pie
Cajun Crawfish Pie (AIP)
Mudbugs, Yabbies, Mountain Lobsters and Crawdads are all names for Crayfish or Crawfish. It all depends on where you are from. We're going with Crawfish. These little crustaceans are related to the lobster, though only found in fresh water. I learned something interesting about them; they can only survive in clean unpolluted water, which makes them ideal for those who follow Paleo/AIP lifestyles.
A traditional Crawfish Pie would be loaded with things like black pepper, red and green bell peppers, hot sauce and other non-AIP ingredients. So, how do you make an AIP Cajun Crawfish Pie? Ask the amazing Chef Ann! She came up with this recipe that uses fresh, clean ingredients and is fully AIP compliant. I have to say the pie was delicious. I had only had Okra once in my life and that was in a frozen soup. So, fresh Okra was a treat that I have to say I enjoyed. One suggestion I would make; the dough can be difficult so it may be easier to make smaller individual pies rather than one big one.
AIP CAJUN CRAWFISH PIE
INGREDIENTS
- ¼ cup olive oil
- 1 cup diced onion
- 2 cups sliced fresh okra
- 1 cup diced celery
- 2 cloves garlic, minced
- 2 cups coconut milk (full fat)
- 1 teaspoon salt
- 3 T. arrowroot powder, mixed with cold water
- 1 pound crawfish tail meal
- ½ cup sliced scallions
- 2 T. chopped parsley
- 1 pie crust*
PIE CRUST
- 2 ½ cups cassava flour
- 1 cup palm shortening or coconut oil
- 1 tsp. sea salt
- Cold water (as needed)
INSTRUCTIONS
- Preheat oven to 400°.
- In a large skillet, heat oil over medium heat; add onion, celery, okra, and garlic; cook until softened. Add coconut milk and salt.
- Add arrowroot mixture. Reduce heat to low, and cook until thickened, about 5 minutes.
- Fold in crawfish, green onion, and parsley; cook 5 minutes.
FOR THE PIE CRUST
- In the bowl of a food processor place the flour and shortening and salt. Pulse to combine.
- Turn processor on and pour in a steady stream of water until dough pulls together into a ball and runs around the bowl of the processor.
- Let the blade “knead” the dough for a few seconds before removing it from the processor.
- Wrap the dough in plastic and refrigerate for 2 hours to set.
- Remove from refrigerator and split it into two halves. Sprinkle the work table with some cassava flour, and lay the dough on top, sprinkle top of dough with more flour.
- Roll it out, adding more flour as needed to keep it from sticking.
- Using two spatulas, carefully lift the rolled out dough and lay it carefully into a pie pan.
- If it tears, just use your fingers to press the dough back together.
- Pre bake the shell in a 400 oven for 7-10 minutes.
- Fill with crawfish mixture, and using same steps, roll out top crust and place it carefully on top of the pie.
- Cut 4 slits for vent holes on the top. Pinch the edges a bit to seal it.
- Bake until browned 25-30 minutes.
