Corn and Crawfish Pie in the Pressure Cooker
This pressure cooked pie combines buttery corn and spicy crawfish for a comforting Cajun dish with a hint of Old Bay seasoning, enveloped in a golden crust.
Equipment
- 1 Skillet for sautéing
Ingredients
Main ingredients
- 2 Tablespoons Extra Virgin Olive Oil
- 2 Leeks white and light green parts only, thickly sliced and soaked
- 2 Carrots peeled and finely diced
- 1 cup Celery and leaves finely diced
- 2-3 ears Fresh corn shucked and kernels removed
- 1 teaspoon Salt divided
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons Old Bay seasoning divided
- 4 Tablespoons Butter
- 16 oz Frozen crawfish tails thawed, drained, rinsed and coarsely chopped
- 4 Tablespoons Flour
- ½ teaspoon Smoked paprika
- 2 cups Vegetable stock
- 1 Refrigerated pie crust rolled out
- 1 Egg beaten
Instructions
Instructions
- Heat the extra virgin olive oil in a skillet over medium heat. It gets nice and warm for your veggies.
- Toss in the soaked leeks, carrots, and celery. Let them sauté until tender—about 5 to 7 minutes. Make sure you stir so nothing sticks!
- Add the fresh corn kernels with one teaspoon of salt. Cook for another 3 to 4 minutes until the corn is soft but still has a little bite.
- Stir in your thawed crawfish tails. Sprinkle with the rest of your salt, black pepper, and one teaspoon of Old Bay seasoning. Mix it all well so every bit gets seasoned right.
- Take the pan off the heat and stir in that butter. It melts into the filling giving it a creamy, rich finish.
- Transfer this luscious mix into your pie crust pressed nice and even. Sprinkle the remaining Old Bay seasoning on top for an extra kick.
- Bake it in a preheated oven at 375 degrees Fahrenheit for about 25 to 30 minutes till the crust is golden brown and the filling’s bubbling just a little around the edges. Then you gotta let it rest a bit before digging in.
Notes
Leftovers should be stored tightly wrapped in the refrigerator for up to three days, or frozen in portions for longer storage.